M. Ulbrich

Food proteins: A review on their emulsifying properties using a structure–function approach

Ruminal Acidosis in Beef Cattle: The Current Microbiological and Nutritional Outlook

Subacute ruminal acidosis in dairy cows: The physiological causes, incidence and consequences

Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components

Handbook of hydrocolloids

Hydrocolloids as emulsifiers and emulsion stabilizers

Emulsion stabilisation using polysaccharide–protein complexes

Rumen ciliates: their metabolism and relationships with bacteria and their hosts

Multiphasic analysis of gas production kinetics for in vitro fermentation of ruminant feeds

Soy proteins: A review on composition, aggregation and emulsification

Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic

Superabsorbent hydrogels based on polysaccharides for application in agriculture as soil conditioner and nutrient carrier: A review

Rumen microbes and digestion of plant cell walls

Stability and release properties of double-emulsions stabilised by caseinate–dextran conjugates

Cationization of polysaccharides: A path to greener derivatives with many industrial applications

Determination of the mass‐specific distribution of the substituents in cationic starch derivatives

Formation of milk protein–pectin conjugates with improved emulsifying properties by controlled dry heating

Interaction of cationic starch derivatives and cellulose fibres in the wet end and its correlation to paper strength with a statistical evaluation

Untersuchungen zum N-Stoffwechsel beim laktierenden Rind unter Verwendung von oral verabreichtem Harnstoff-[¹⁵N]