Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing

Designing hydrocolloid based food-ink formulations for extrusion 3D printing

(2019) Azarmidokht Gholamipour-Shirazi et al.   FOOD HYDROCOLLOIDS

Concentration of skim milk by means of dynamic filtration using overlapping rotating ceramic membrane disks

(2018) Johannes Schäfer et al.   INTERNATIONAL DAIRY JOURNAL

Fused deposition modelling of sodium caseinate dispersions

(2018) M.A.I. Schutyser et al.   JOURNAL OF FOOD ENGINEERING

Additive layer manufacturing of semi-hard model cheese: Effect of calcium levels on thermo-rheological properties and shear behavior

(2018) Christian Kern et al.   JOURNAL OF FOOD ENGINEERING

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

(2018) Martina Lille et al.   JOURNAL OF FOOD ENGINEERING

Processing of high-protein yoghurt - A review

(2018) Camilla Elise Jørgensen et al.   INTERNATIONAL DAIRY JOURNAL

The sol-gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content

(2017) Johannes Schäfer et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

(2017) Hyun Woo Kim et al.   JOURNAL OF FOOD ENGINEERING

Fractal-like structures in colloid science

(2016) S. Lazzari et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Heat-induced gelation of casein micelles in aqueous suspensions at different pH

(2016) Peggy Thomar et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Exploring the frontiers of colloidal behaviour where polymers and particles meet

(2016) Eric Dickinson   FOOD HYDROCOLLOIDS

Apparent voluminosity of casein micelles in the temperature range 35–70 °C

(2016) Stefan Nöbel et al.   INTERNATIONAL DAIRY JOURNAL

Microgel particle formation in yogurt as influenced by sonication during fermentation

(2016) Stefan Nöbel et al.   JOURNAL OF FOOD ENGINEERING

3d printing technologies applied for food design: Status and prospects

(2016) Fernanda C. Godoi et al.   JOURNAL OF FOOD ENGINEERING

Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure

(2016) Aryama Mokoonlall et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

From static micrographs to particle aggregation dynamics in three dimensions

(2015) H. HÄBEL et al.   JOURNAL OF MICROSCOPY

Using capillary bridges to tune stability and flow behavior of food suspensions

(2014) Susanne Hoffmann et al.   FOOD HYDROCOLLOIDS

Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk

(2014) Glykeria Koutina et al.   INTERNATIONAL DAIRY JOURNAL

The impact of milk proteins and peptides on blood pressure and vascular function: a review of evidence from human intervention studies

(2013) Ágnes A. Fekete et al.   NUTRITION RESEARCH REVIEWS

Shear rheology of hard-sphere, dispersed, and aggregated suspensions, and filler-matrix composites

(2012) Diego B. Genovese   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

(2011) Christian Hahn et al.   Dairy Science & Technology

Rheological Properties of Rennet Gels Containing Milk Protein Concentrates

(2008) M.A. Ferrer et al.   JOURNAL OF DAIRY SCIENCE