Martin P. Bönisch

Weihenstephan-Triesdorf University of Applied Sciences — Germany

Agricultural and Biological Sciences · Life Sciences

6h-index447citations7works0.02yr avg
OpenAlex↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Proteins in Food Systems(6), Blood properties and coagulation(3), Microencapsulation and Drying Processes(2), Polysaccharides Composition and Applications(2), Food Allergy and Anaphylaxis Research(1)

Publications7 total

Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties
International Dairy Journal·2007· 134 citedOpen Access
Influence of transglutaminase protein cross-linking on the rennet coagulation of casein
Food Hydrocolloids·2007· 80 citedOpen Access
Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation
Food Hydrocolloids·2006· 71 citedOpen Access
Effect of the protein addition on the structure of set style and stirred yoghurt with and without the use of transglutaminase
Desalination·2006· 5 cited
Improvement of enzymatic cross-linking of casein micelles with transglutaminase by glutathione addition
International Dairy Journal·2006· 51 citedOpen Access
Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques
International Dairy Journal·2006· 42 citedOpen Access
Effect of Ultra‐high Temperature Treatment on the Enzymatic Cross‐linking of Micellar Casein and Sodium Caseinate by Transglutaminase
Journal of Food Science·2004· 64 citedOpen Access

Frequent Co-authors

Ulrich Kulozik(7), Sabine Lauber(3), Manfred Huss(2), Kerstin Weitl(1), Thomas Heidebach(1), Alexander Tolkach(1), Beatriz Cancino(1), Patricia Fuentes(1)