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Thomas Kleinschmidt

Observed names: Kleinschmidt Th, T Kleinschmidt, T. Kleinschmidt, Th. Kleinschmidt
ORCID: 0009-0005-7064-3874
Observed ORCID: 0009-0005-7064-3874
OpenAlex ID: A5034568228
Synthesis of Galactooligosaccharides in Milk and Whey: A Review
2018 · Christin Fischer, Thomas Kleinschmidt · Comprehensive Reviews in Food Science and Food Safety · 116
Synthesis of galactooligosaccharides using sweet and acid whey as a substrate
2015 · Christin Fischer, Thomas Kleinschmidt · International Dairy Journal · 95
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A new method for isolation of native α-lactalbumin from sweet whey
2007 · Gerd Konrad, Thomas Kleinschmidt · International Dairy Journal · 73
Ultrafiltration of whey buttermilk to obtain a phospholipid concentrate
2012 · Gerd Konrad, Thomas Kleinschmidt, et al. · International Dairy Journal · 50
Ultrafiltration flux of acid whey obtained by lactic acid fermentation
2011 · Gerd Konrad, Thomas Kleinschmidt, et al. · International Dairy Journal · 30
Valorisation of sweet whey by fermentation with mixed yoghurt starter cultures with focus on galactooligosaccharide synthesis
2021 · Christin Fischer, Thomas Kleinschmidt · International Dairy Journal · 28
Synthesis of galactooligosaccharides by Cryptococcus laurentii and Aspergillus oryzae using different kinds of acid whey
2020 · Christin Fischer, Thomas Kleinschmidt · International Dairy Journal · 26
Combination of two β-galactosidases during the synthesis of galactooligosaccharides may enhance yield and structural diversity
2018 · Christin Fischer, Thomas Kleinschmidt · Biochemical and Biophysical Research Communications · 24
Characterization of bitter peptides in casein hydrolysates using comprehensive two-dimensional liquid chromatography
2022 · Lisa Höhme, Christin Fischer, et al. · Food Chemistry · 23
Effect of glucose depletion during the synthesis of galactooligosaccharides using a trienzymatic system
2018 · Christin Fischer, Thomas Kleinschmidt · Enzyme and Microbial Technology · 16
Time consolidation of skim milk powder near the glass transition temperature
2018 · Frank Schulnies, Thomas Kleinschmidt · International Dairy Journal · 16
Peptic partial hydrolysis of whey protein concentrate for modifying the surface properties of whey protein. II. Effects on the emulsifying and foaming properties
2005 · Gerd Konrad, Thomas Kleinschmidt, et al. · Milk science international/Milchwissenschaft · 13
Isolation of caseinomacropeptide from rennet whey by a multi-stage ultrafiltration process. II. Influence of pH and heating on the carbohydrate moiety of glycomacropeptide
2004 · B. Lieske, Gerd Konrad, et al. · Milk science international/Milchwissenschaft · 10
Optimization of production, purification and lyophilisation of cellobiose dehydrogenase by Sclerotium rolfsii
2014 · Christin Fischer, Annett Krause, et al. · BMC Biotechnology · 9
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Ultrasonication of Micellar Casein Concentrate to Reduce Viscosity—Role of Undissolved Material
2023 · Frank Schulnies, Lisa Höhme, et al. · Foods · 5
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Ultrafine food powders as clean-label flow additives
2024 · Sebastian Kleinschmidt, Isa Heide, et al. · Frontiers in Chemical Engineering · 4
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Photometric extinction measurements to study dissolution kinetic of skim milk powder
2021 · Frank Schulnies, Heike Teichmann, et al. · International Dairy Journal · 3
Thermal modification of functional properties of proteins from acid whey.
2009 · J. J. Chime, Gerd Konrad, et al. · Milk science international/Milchwissenschaft · 3
Residence time distribution and kinetics of insolubility of skim milk powder during spray drying
2023 · Md Wadud Ahmed, Frank Schulnies, et al. · Food and Humanity · 2
Einfluss der Partikelgröße und Partikelform auf das Fließverhalten von kommerziellen Magermilchpulvern
2015 · Frank Schulnies, Lars Tilgner, et al. · Chemie Ingenieur Technik · 2
ホエー蛋白質の表面特性を改変するためのホエー蛋白質濃縮物のペプシン部分加水分解 I.加水分解条件の最適化
2005 · G Konrad, Kleinschmidt Th, et al. · Milk science international/Milchwissenschaft · 2
Concentration of egg white by ultrafiltration (Short communication)
1987 · K. ‐H. Mohr, Th. Kleinschmidt, et al. · Food / Nahrung · 2
Ultrafiltration of acid whey.
2009 · Gerd Konrad, L. Gorzki, et al. · Deutsche Milchwirtschaft · 1
Characterization of Batch and Flow Cell Ultrasonication in the Processing of Oat Protein Concentrates to Obtain Higher Efficiency and Scalability
2025 · Lisa Höhme‐Matthes, Annett Krause, et al. · Journal of Food Process Engineering
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Synthesis and Kinetics of Galacto-Oligosaccharides Formation
2016 · Ines Müller, Gregor Kiedorf, et al. · MPG.PuRe (Max Planck Society)
Works count: 33
Citation count: 553
H-index: 12
I10-index: 13
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