Alan Wolfschoon-Pombo
Kraft Foods
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Publication
Featured researches published by Alan Wolfschoon-Pombo.
International Journal of Dairy Technology | 2016
Selda Bulca; Alan Wolfschoon-Pombo; Ulrich Kulozik
The renneting properties of whey protein-free, UHT-heated (140 °C/10 s) casein dispersions were investigated as a function of casein and NaCl concentration. It was found that the rennet coagulation time and gel firmness can be optimised when the whey protein-free casein concentration is increased, while the added NaCl concentration is kept low. The strongest gel firmness occurs at 0.05 and 0.08 m NaCl addition and at a micellar casein concentration between 6.0 and 6.6 g/100 mL. Weak rennet gels were formed at 3.0--3.6 g/100 mL casein at all NaCl concentrations tested.
Archive | 2002
Ramarathna Koka; David Webb Mehnert; Rudolf J. Fritsch; Wolfram Steffan; Peter Habermeier; Allan Bradbury; Alan Wolfschoon-Pombo; Mehran Rose
Archive | 2003
Alan Wolfschoon-Pombo; Thomas Spiegel
Archive | 2008
Hermann Eibel; Peter Erler; Peter Habermeier; Dirk Muxfeldt; Alan Wolfschoon-Pombo
Archive | 2010
Alan Wolfschoon-Pombo; Hendrik Eyselee; Antonio Martinez Fernandez; Neil Griffith Douglas
Archive | 2013
Alan Wolfschoon-Pombo; Thomas Demmer; Katerina Milosavljevic; Thomas Spiegel; Christian Hammer
Archive | 2002
Klaus Kempter; Alan Wolfschoon-Pombo
Chemie Ingenieur Technik | 2012
Alan Wolfschoon-Pombo; Daphne Böttger; Klaus Lösche
International Dairy Journal | 2013
Alan Wolfschoon-Pombo; David J. Andlinger
Archive | 2015
Julia L. Gregg-Albers; Alan Wolfschoon-Pombo; Hermann Eibel
