Concepedia

Katharina Angelika Prell

KA

2

Publications

154

Citations

2

H-Index

2013

Active since

Affiliations

University of Hohenheim(Current)

Katharina Angelika Prell is an author at University of Hohenheim specializing in food engineering, biotechnology, and food processing.

Top concepts

HealthBiotechnologyFood ProcessingFood EngineeringEngineeringBiochemistryFood ChemistryFood TechnologyBiomanufacturingBiomolecular Engineering

Publications per year

2013–2014

2

Publications

2

Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems

A Krzemiński, Katharina Angelika Prell, Mechthild Busch‐Stockfisch et al. · International Dairy Journal · 2014 · 92 citations

Biomanufacturing, Engineering, Biochemistry +9

Environmental response of pectin-stabilized whey protein aggregates

A Krzemiński, Katharina Angelika Prell, Jörg Hinrichs · Food Hydrocolloids · 2013 · 62 citations

Food Chemistry, Biotechnology, Environmental Response +3

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