Aryama Mokoonlall

Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure

Aryama Mokoonlall, Stefan Nöbel, Jörg Hinrichs · Trends in Food Science & Technology · 2016 · 97 citations

Biomanufacturing, Food Fermentation, Biochemical Engineering +6

Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step

Aryama Mokoonlall, Jens Pfannstiel, Marlene Struch et al. · Innovative Food Science & Emerging Technologies · 2015 · 37 citations

Biopolymer Gel, Post-processing Step, Engineering +12

Laccase-catalysed cross-linking of a yoghurt-like model system made from skimmed milk with added food-grade mediators

Marlene Struch, Diana Linke, Aryama Mokoonlall et al. · International Dairy Journal · 2015 · 30 citations

Engineering, Biochemistry, Skimmed Milk +10

A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scale

Aryama Mokoonlall, Laura Sykora, Jens Pfannstiel et al. · Food Hydrocolloids · 2016 · 24 citations

Biomanufacturing, Biotechnology, Stirred Yoghurt +7

Dose dependent effects of a milk ion tolerant laccase on yoghurt gel structure

Marlene Struch, Nina‐Katharina Krahe, Diana Linke et al. · LWT · 2015 · 17 citations

Dose Dependent Effects, Yoghurt Gel Structure, Biotechnology +5