P. Chr. Lorenzen - Concepedia

Author

P. Chr. Lorenzen

Also Known As

Gerig, Guido, P C Lorenzen, P Chr Lorenzen, P. Chr Lorenzen, P. Chr. Lorenzen, P.C. Lorenzen, P.Chr. Lorenzen, PETER C H R LORENZEN, PETER CHR LORENZEN, Peter C. Lorenzen

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Max Rubner Institut Clinical Research Center Kiel

About

P. Chr. Lorenzen is an author at Max Rubner Institut specializing in engineering, health sciences, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	15	16	750
2	Health Sciences	14	14	751
3	Medicine	6	6	488
4	Natural Sciences	6	6	341
5	Education	2	2	88

P. Chr. Lorenzen

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
The protective effect of farm milk consumption on childhood asthma and atopy: The GABRIELA study Georg Loss, Silvia Apprich, Marco Waser, Journal of Allergy and Clinical Immunology AsthmaNutritionFood AllergyAllergyChildhood Asthma	2011	286
Effect of enzymatic cross‐linking of milk proteins on functional properties of set‐style yoghurt P. Chr. Lorenzen, Horst Neve, Andreas Mautner, International Journal of Dairy Technology Functional PropertiesEngineeringFermentation TimeEnzyme InactivationBiochemical Engineering	2002	197
Influence of transglutaminase treatment of skim milk on the formation of ε-(γ-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking Ranjan Sharma, P. Chr. Lorenzen, K.B. Qvist International Dairy Journal Protein ChemistryGlycosylationBiochemistryIndividual Proteins TowardsProtein Folding	2001	141
A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk P. Chr. Lorenzen, Ingrid Clawin‐Rädecker, KURT EINHOFF, International Journal of Dairy Technology Food ChemistryNutritionQuality DeteriorationShelf LifeUht Milk	2011	88
Effects of varying time/temperature-conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients P. Chr. Lorenzen Food Research International EngineeringBiochemistryEnzymatic Cross-linkingFunctional PropertyBiotechnology	2006	69
Comparison of the galacto-oligosaccharide forming activity of different β-galactosidases Monika Frenzel, Katja Zerge, Ingrid Clawin‐Rädecker, LWT Bioorganic ChemistryEngineeringGlycobiologyPolysaccharideFood Chemistry	2014	62
Techno-functional properties of transglutaminase-treated milk proteins. P. Chr. Lorenzen Milk science international/Milchwissenschaft Food ChemistryBiochemistryNatural SciencesBiotechnologyProtein Engineering	2000	60
Surface Hydrophobicity of Physicochemically and Enzymatically Treated Milk Proteins in Relation to Techno-functional Properties Beate Hiller, P. Chr. Lorenzen Journal of Agricultural and Food Chemistry Food ChemistryProtein ChemistryEngineeringBiochemistryProtein Folding	2007	60
Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk K. Borcherding, P. Chr. Lorenzen, Wolfgang Hoffmann, International Dairy Journal EngineeringFoaming PropertiesMechanical EngineeringFood EngineeringThermodynamics	2007	59
Crosslinking of sodium caseinate by a microbial transglutaminase P. Chr. Lorenzen, E. Schlimme, Nils Roos Food / Nahrung Sodium CaseinateProtein ChemistryBiochemistryCross-linkNatural Sciences	1998	58

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