Adrian Körzendörfer

Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture

Adrian Körzendörfer, Johannes Schäfer, Jörg Hinrichs et al. · Journal of Dairy Science · 2019 · 60 citations · Full text

Agriculture, Dairy Science, Food Science +15

Particle formation induced by sonication during yogurt fermentation – Impact of exopolysaccharide-producing starter cultures on physical properties

Adrian Körzendörfer, Stefan Nöbel, Jörg Hinrichs · Food Research International · 2017 · 54 citations

Agriculture, Food Science, Microbiology +17

Microgel particle formation in yogurt as influenced by sonication during fermentation

Stefan Nöbel, Nina-Luise Ross, Kristin Protte et al. · Journal of Food Engineering · 2016 · 45 citations

Agriculture, Dairy Science, Food Science +9

Manufacture of high-protein yogurt without generating acid whey – Impact of the final pH and the application of power ultrasound on texture properties

Adrian Körzendörfer, Jörg Hinrichs · International Dairy Journal · 2019 · 34 citations

Agriculture, Dairy Science, Food Science +17

Vibration-induced particle formation during yogurt fermentation—Effect of frequency and amplitude

Adrian Körzendörfer, Philipp Temme, Eberhard Schlücker et al. · Journal of Dairy Science · 2018 · 32 citations · Full text

Agriculture, Dairy Science, Food Science +11