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Employment (1)

Technical University of Munich: Munich, DE

(Chair of Food and Bioprocess Engineering)
Employment
Source: Self-asserted source
Malou Warncke

Works (6)

Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production

Journal of Food Engineering
2022-01 | Journal article
DOI: 10.1016/j.jfoodeng.2021.110745
Contributors: Malou Warncke; Ingrun Kieferle; Thanh Mai Nguyen; Ulrich Kulozik
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Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria

Foods
2021-07-11 | Journal article
DOI: 10.3390/foods10071606
Contributors: Malou Warncke; Sonja Keienburg; Ulrich Kulozik
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Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior

Foods
2021-06-11 | Journal article
DOI: 10.3390/foods10061361
Contributors: Malou Warncke; Ulrich Kulozik
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Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition

Powder Technology
2020-10 | Journal article
DOI: 10.1016/j.powtec.2020.08.039
Contributors: Malou Warncke; Ulrich Kulozik
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Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation

European Food Research and Technology
2020-03 | Journal article
DOI: 10.1007/s00217-020-03428-9
Part of ISSN: 1438-2377
Part of ISSN: 1438-2385
Source: Self-asserted source
Malou Warncke

Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties

Food Hydrocolloids
2016-12 | Journal article
DOI: 10.1016/j.foodhyd.2016.05.027
Part of ISSN: 0268-005X
Source: Self-asserted source
Malou Warncke
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