Concepedia

M. Koxholt

MK

Statistics

Publications

4

Citations

252

H-Index

4

Active since

1999

Affiliations

University of Guelph(Current)

Ingredion (United States)

Technical University of Munich

Weihenstephan-Triesdorf University of Applied Sciences

M. Koxholt is an author at University of Guelph specializing in gelation, food chemistry, and agriculture.

Publications per year

1999–2010

4

Publications

4

Effect of the Fat Globule Sizes on the Meltdown of Ice Cream

M. Koxholt, B. Eisenmann, Jörg Hinrichs · Journal of Dairy Science · 2001 · 180 citations · Full text

Engineering, Dairy Science, Rheology +5

Effect of Freezing Point and Texture Regulating Parameters on the Initial Ice Crystal Growth in Ice Cream

C. Trgo, M. Koxholt, H. G. Keßler · Journal of Dairy Science · 1999 · 34 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +14

Influence of Cross-linked Waxy Maize Starch on the Aggregation Behavior of Casein Micelles During Acid-induced Gelation

Zohra Azim, Marcela Alexander, M. Koxholt et al. · Food Biophysics · 2010 · 21 citations

Agriculture, Biochemistry, Food Science +16

Sol gel transitions during acid gelation of milk containing modified waxy maize starch. Differences between chemical and bacterial acidification measured using rheological and spectroscopic techniques

Zohra Azim, Milena Corredig, M. Koxholt et al. · International Dairy Journal · 2010 · 17 citations

Agriculture, Biochemistry, Food Science +17

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