Hinrichs J - Search Results

1

Effect of temperature and pH on the solubility of caseins: environmental influences on the dissociation of α(S)- and β-casein.

Post AE, Arnold B, Weiss J, Hinrichs J. Post AE, et al. Among authors: hinrichs j. J Dairy Sci. 2012 Apr;95(4):1603-16. doi: 10.3168/jds.2011-4641. J Dairy Sci. 2012. PMID: 22459808 Free article.

2

Effect of the fat globule sizes on the meltdown of ice cream.

Koxholt MM, Eisenmann B, Hinrichs J. Koxholt MM, et al. Among authors: hinrichs j. J Dairy Sci. 2001 Jan;84(1):31-7. doi: 10.3168/jds.S0022-0302(01)74448-7. J Dairy Sci. 2001. PMID: 11210046 Free article.

3

High pressure thermal denaturation kinetics of whey proteins.

Hinrichs J, Rademacher B. Hinrichs J, et al. J Dairy Res. 2004 Nov;71(4):480-8. doi: 10.1017/s0022029904000238. J Dairy Res. 2004. PMID: 15605715

4

Kinetics of the thermal inactivation of the Lactococcus lactis bacteriophage P008.

Müller-Merbach M, Neve H, Hinrichs J. Müller-Merbach M, et al. Among authors: hinrichs j. J Dairy Res. 2005 Aug;72(3):281-6. doi: 10.1017/S0022029905000725. J Dairy Res. 2005. PMID: 16174358

5

Influence of pressure release rate and protein concentration on the formation of pressure-induced casein structures.

Merel-Rausch E, Kulozik U, Hinrichs J. Merel-Rausch E, et al. Among authors: hinrichs j. J Dairy Res. 2007 Aug;74(3):283-9. doi: 10.1017/S002202990700252X. Epub 2007 Apr 30. J Dairy Res. 2007. PMID: 17466117

6

Environmental factors for phage-induced fermentation problems: replication and adsorption of the Lactococcus lactis phage P008 as influenced by temperature and pH.

Müller-Merbach M, Kohler K, Hinrichs J. Müller-Merbach M, et al. Among authors: hinrichs j. Food Microbiol. 2007 Oct-Dec;24(7-8):695-702. doi: 10.1016/j.fm.2007.04.003. Epub 2007 May 3. Food Microbiol. 2007. PMID: 17613366

7

Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials.

Terjung N, Löffler M, Gibis M, Hinrichs J, Weiss J. Terjung N, et al. Among authors: hinrichs j. Food Funct. 2012 Mar;3(3):290-301. doi: 10.1039/c2fo10198j. Epub 2011 Dec 20. Food Funct. 2012. PMID: 22183117

8

Apparent voluminosity of casein micelles determined by rheometry.

Nöbel S, Weidendorfer K, Hinrichs J. Nöbel S, et al. Among authors: hinrichs j. J Colloid Interface Sci. 2012 Nov 15;386(1):174-80. doi: 10.1016/j.jcis.2012.07.075. Epub 2012 Aug 2. J Colloid Interface Sci. 2012. PMID: 22918047

9

Isothermal titration calorimetry as a tool to determine the thermodynamics of demicellization processes.

Kessler A, Zeeb B, Kranz B, Menéndez-Aguirre O, Fischer L, Hinrichs J, Weiss J. Kessler A, et al. Among authors: hinrichs j. Rev Sci Instrum. 2012 Oct;83(10):105104. doi: 10.1063/1.4754718. Rev Sci Instrum. 2012. PMID: 23126801

10

Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.

Krzeminski A, Tomaschunas M, Köhn E, Busch-Stockfisch M, Weiss J, Hinrichs J. Krzeminski A, et al. Among authors: hinrichs j. J Food Sci. 2013 Feb;78(2):S314-9. doi: 10.1111/1750-3841.12013. Epub 2013 Jan 11. J Food Sci. 2013. PMID: 23311463

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