Transglutaminase treatment to improve physical properties of acid gels from enriched goat milk

Autor: Ardelean, A.I., Otto, C., Jaros, D., Rohm, H.

Publikováno v: In Small Ruminant Research July 2012 106(1):47-53

Dextrans of Weissella cibaria DSM14295: Microbial production, structure and functionality.

Autor: Nachtigall C; Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany. Electronic address: carsten.nachtigall@tu-dresden.de., Hassler V; Division of Food Chemistry, Institute of Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany., Wefers D; Division of Food Chemistry, Institute of Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany., Rohm H; Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany., Jaros D; Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2023 Aug 15; Vol. 246, pp. 125631. Date of Electronic Publication: 2023 Jul 01.

Milk Fat Composition Affects Mechanical and Rheological Properties of Processed Cheese

Autor: Jaros D., Petrag J., Rohm H., Ulberth F.

Publikováno v: Applied Rheology, Vol 11, Iss 1, Pp 19-25 (2001)

Laboratory-scale experiments were carried out to explore the influence of the composition of the fat phase on mechanical and rheological properties of processed model cheeses. Cheeses made from caseinates, emulsifying salts and a milk fat fraction li

Externí odkaz: https://doaj.org/article/f5420a8c90f349978812fa88ce0fd65a

Shear and extensional rheology of acid milk gel suspensions with varying ropiness.

Autor: Surber G; Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany., Jaros D; Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany., Rohm H; Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany.

Publikováno v: Journal of texture studies [J Texture Stud] 2020 Feb; Vol. 51 (1), pp. 111-119. Date of Electronic Publication: 2019 Jul 02.

Capsular Exopolysaccharides from Two Streptococcus thermophilus Strains Differ in Their Moisture Sorption Behavior.

Autor: Nachtigall C; Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany., Surber G; Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany., Wefers D; Institute of Chemistry, Food Chemistry-Functional Food, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany., Vogel C; Institute of Soil Science and Site Ecology, Technische Universität Dresden, 01062 Dresden, Germany., Rohm H; Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany., Jaros D; Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Jan 31; Vol. 12 (3). Date of Electronic Publication: 2023 Jan 31.