Concepedia

H. G. Keßler

HG

Statistics

Publications

16

Citations

490

H-Index

13

Active since

1986

Affiliations

Technical University of Munich(Current)

Weihenstephan-Triesdorf University of Applied Sciences

H. G. Keßler is an author at Technical University of Munich specializing in agriculture, food science, and dairy science.

Publications per year

1986–1999

16

Publications

16

[Effect of denaturation of beta-lactoglobulin on texture properties of set-style nonfat yoghurt. 2. Firmness and flow properties]. [English]

F. Dannenberg, H. G. Keßler · Milk science international/Milchwissenschaft · 1988 · 95 citations · Full text

, , +17

[Effect of denaturation of ss-lactoglobulin on texture properties of set-style nonfat yoghurt. I. Syneresis]. [English]

F. Dannenberg, H. G. Keßler · Milk science international/Milchwissenschaft · 1988 · 81 citations · Full text

, , +15

Effect of minerals and pH on rheological properties and syneresis of milk-based acid gels

P. Schkoda, André Hechler, H. G. Keßler · International Dairy Journal · 1999 · 49 citations

, , +14

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

, , +14

Fat Content of Milk and Cream and Effects on Fat Globule Stability

Jörg Hinrichs, H. G. Keßler · Journal of Food Science · 1997 · 33 citations

, , +13

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