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Ulrich Kulozik

Technical University Munich

H指数:64

被引数:1.3万

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Enhancing drying efficiency and temperature uniformity during microwave-assisted freeze drying: A weight-dependent microwave power approach

增强微波辅助冷冻干燥过程中的干燥效率和温度均匀性：一种基于物重的微波功率方法

Journal of Food Engineering

IF5.8

2025-09-080

OAAI

Tailoring acid gelation functionality of micellar casein concentrate: Impact of combining microfluidization and calcium chelation on gel firmness and serum binding

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-05-010

OAAI

Microwave-assisted freeze drying: The role of power input and temperature control on energy efficiency and uniformity

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-04-010

OAAI

Enhancing uniformity and energy efficiency of microwave heating for different cavity loads: Frequency-shifting strategies using feedback signals from solid-state microwave generators

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-10-011

OAAI

Enhancing Microwave Freeze Drying: Exploring Maximum Drying Temperature and Power Input for Improved Energy Efficiency and Uniformity

增强微波冷冻干燥: 探索最大干燥温度和功率输入，以提高能源效率和均匀性

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-06-011

OA

Alternating flow direction improves chemical cleaning efficiency in hollow fibre membranes following skim milk microfiltration

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-11-012

PRE

Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization

FOOD HYDROCOLLOIDS

IF12.4

2023-10-010

PRE

Increasing Performance of Spiral-Wound Modules (SWMs) by Improving Stability against Axial Pressure Drop and Utilising Pulsed Flow

IF3.6

2023-09-120

OAAI

Influence of pulsed and alternating flow on the filtration performance during skim milk microfiltration with flat-sheet membranes

SEPARATION AND PURIFICATION TECHNOLOGY

IF9

2023-09-014

PRE

Irreversible thermochromic ink in the identification of over- and under-processed product segments in microwave-assisted freeze drying

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-07-015

PRE

A comparative study of frequency-shifting strategies for uniform and energy-efficient microwave heating in solid-state microwave systems

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-06-0112

PRE

Comparison of the efficiency of pulsed flow membrane cleaning in hollow fibre (HFM) and spiral-wound microfiltration membranes (SWM)

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2023-05-016

PRE

Application of a pulsed crossflow to improve chemical cleaning efficiency in hollow fibre membranes following skim milk microfiltration

SEPARATION AND PURIFICATION TECHNOLOGY

IF9

2022-12-015

PRE

Comparison of one-step with two-step production of Bacillus atrophaeus spores for use as bioindicators

MICROBIOLOGYOPEN

IF4.6

2022-11-030

OA

Heat-induced aggregation kinetics of potato protein-Investigated by chromatography, calorimetry, and light scattering

IF9.8

2022-09-0113

PRE

Dilatational rheology-property relationships of 13-lactoglobulin/high methoxyl pectin mixtures in aqueous foams

FOOD HYDROCOLLOIDS

IF12.4

2022-09-0114

PRE

Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration

INTERNATIONAL DAIRY JOURNAL

IF3.4

2022-07-018

PRE

Determination of Compressibility and Relaxation Behavior of Yeast Cell Sediments by Analytical Centrifugation and Comparison with Deposit Formation on Membrane Surfaces

IF3.6

2022-06-102

OAAI

Influence of extraction method on the aggregation of pea protein during thermo-mechanical treatment

FOOD HYDROCOLLOIDS

IF12.4

2022-06-018

PRE

Transcriptome and fatty-acid signatures of adipocyte hypertrophy and its non-invasive MR-based characterization in human adipose tissue

人脂肪组织中脂肪细胞肥大的转录组和脂肪酸特征及其基于MR的非侵入性表征

IF10.8

2022-05-0122

OAAI