Ulrich Kulozik

Full Professor Emeritus

Ludwig-Maximilians-Universität München

Germany

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Ulrich Kulozik is a Full Professor Emeritus at Technische Universität München in Germany. His research areas focus on innovative drying techniques, membrane filtration processes, and the functional properties of dairy proteins. Recent articles highlight advancements in microwave-assisted freeze drying and the efficiency of membrane cleaning methods in dairy processing.

Articles (13)

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2026

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2025

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2025

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2023

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2023

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2023

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2022

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2022

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2022

Collaborators (1)

Petra Foerst

Technical University of Munich

GERMANY

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Ulrich Kulozik

Research Interests

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Articles (13)

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

Potential and Challenges of a Targeted Membrane Pre-Fouling: Process Performance of Milk Protein Fractionation After the Application of a Transglutaminase Treatment of Casein Micelles

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

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

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

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

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

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

The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein–Polysaccharide Blends

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

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

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

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

Collaborators (1)

Petra Foerst

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