José Toro-Sierra - Concepedia

Author

José Toro-Sierra

Technical University of Munich

Also Known As

Jose Toro-Sierra, José Toro-Sierra

Publications

320

Citations

H-Index

Concepts

All Affiliations

Technical University of Munich Leibniz-Institute for Food Systems Biology at the Technical University of Munich Maseno University

About

José Toro-Sierra is an author at Technical University of Munich specializing in natural sciences, protein engineering, and biochemical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Natural Sciences	3	3	209
2	Engineering	2	2	194
3	Biochemistry	2	2	194
4	Biomolecular Engineering	2	2	194
5	Health Sciences	1	1	66

José Toro-Sierra

Publications

320

Citations

H-Index

Page 1

	Year	Citations
Fractionation of α-Lactalbumin and β-Lactoglobulin from Whey Protein Isolate Using Selective Thermal Aggregation, an Optimized Membrane Separation Procedure and Resolubilization Techniques at Pilot Plant Scale José Toro-Sierra, Alexander Tolkach, Ulrich Kulozik Food and Bioprocess Technology Purification MethodEngineeringBiochemistryResolubilization TechniquesNatural Sciences	2011	146
Impact of spray-drying conditions on the particle size of microparticulated whey protein fractions José Toro-Sierra, Jens Schümann, Ulrich Kulozik Dairy Science and Technology Spray-drying ConditionsWhey Protein FractionsProtein EngineeringFood EngineeringFood Processing	2013	66
Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin Seronei Chelulei Cheison, Elena Leeb, José Toro-Sierra, International Dairy Journal Protein ChemistryHydrolysis TemperatureEngineeringBiochemistryNative Alpha-lactalbumin	2010	48
Chymotrypsin selectively digests β-lactoglobulin in whey protein isolate away from enzyme optimal conditions: Potential for native α-lactalbumin purification Katarina Lisak, José Toro-Sierra, Ulrich Kulozik, Journal of Dairy Research	2012	27
Concentration of Immunoglobulins in Microfiltration Permeates of Skim Milk: Impact of Transmembrane Pressure and Temperature on the IgG Transmission Using Different Ceramic Membrane Types and Pore Sizes Hans-Jürgen Heidebrecht, José Toro-Sierra, Ulrich Kulozik Foods	2018	18
Pressure dissociation of β-lactoglobulin oligomers near their isoelectric point Ronald Gebhardt, José Toro-Sierra, Ulrich Kulozik Soft Matter High Hydrostatic PressureMolecular ThermodynamicsHigh Pressure DissociationDimer–monomer Dissociation EquilibriumNatural Sciences	2012	15

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