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B. Lieske

Observed names: Barbel Lieske, Ba¨rbel Lieske, Bärbel Lieske
OpenAlex ID: A5113520184
A large-scale isolation of native β-lactoglobulin: characterization of physicochemical properties and comparison with other methods
2000 · Gerd Konrad, Bärbel Lieske, et al. · International Dairy Journal · 61
Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration
1996 · Ba¨rbel Lieske, Gerd Konrad · International Dairy Journal · 46
Protein hydrolysis—the key to meat flavoring systems
1994 · Bärbel Lieske, Gerd Konrad · Food Reviews International · 31
An improved analytical approach for the determination of bovine serum albumin in milk
2005 · Bärbel Lieske, Alfred Jantz, et al. · Le Lait · 23
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Interrelation between pH and availability of α-lactalbumin and β-lactoglobulin for proteolysis by papain
1996 · Bärbel Lieske, Gerd Konrad · International Dairy Journal · 16
A new spectrophotometric assay for native β-lactoglobulin in raw and processed bovine milk
1997 · Bärbel Lieske, Gerd Konrad, et al. · International Dairy Journal · 11
Influence of preliminary treatments on structural properties of casein micelles affecting the rennetability
1997 · B. Lieske · Le Lait · 11
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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
Eine kolorimetrische Routinemethode zur quantitativen Mikroanalyse von freiem α‐Aminostickstoff in Proteinhydrolysaten
1977 · B. Lieske, G. Konrad · Food / Nahrung · 7
Determination of surface hydrophobicity of milk proteins. Comparison between a new detergent binding method and hydrophobic interaction-FPLC
1995 · B. Lieske, Gerd Konrad · Milk science international/Milchwissenschaft · 5
Effects of succinylation on the renneting properties of raw milk.
2000 · B. Lieske, Gerd Konrad, et al. · Milk science international/Milchwissenschaft · 4
Untersuchungen über das Vorkommen flüchtiger Schwefelverbindungen während der Reifung von Camembert, Romadur, Tollenser und Edamer. 1. Mitt. Stand der Kenntnisse
1973 · U. Behnke, B. Lieske · Food / Nahrung · 2
Untersuchungen über das Vorkommen flüchtiger Schwefelverbindungen während der Reifung von Camembert, Romadur, Tollenser und Edamer. 2. Mitt. Chemische und sensorische Untersuchungen
1973 · U. Behnke, B. Lieske · Food / Nahrung · 2
Untersuchungen zur Haltbarkeit von flüssigen Eiweißhydrolysaten
1982 · B. Lieske, M. Helmrich, et al. · Food / Nahrung · 1
Final Methodical Research in the Surface Hydrophobicity (SHP) of Native Casein Micelles in Milk
2024 · Bärbel Lieske · American Journal of Biomedical Science & Research
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Moderation
2024 · Barbel Lieske · American Journal of Biomedical Science & Research
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Final Methodical Research in the Surface Hydrophobicity (SHP) of Native Casein Micelles in Milk
2024 · Barbel Lieske
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An improved spectrophotometric determination of cysteine and cystine in milk proteins and membrane proteins of milk fat globules.
2010 · B. Lieske · Milk science international/Milchwissenschaft
Einsatz der Membranfiltration bei der Isolierung von β-Lactoglobulin aus Labmolke
2001 · G. Konrad, B. Lieske, et al. · Chemie Ingenieur Technik
Papain proteolysis of whey protein concentrate. Effect on molekular and functional properties
1995 · B. Lieske, Gerd Konrad
Hydrolysis of milk proteins.
1990 · B. Lieske
Milk constituents: trends in processing and utilization.
1990 · B. Lieske, Gerd Konrad
Beitrag zur Lactosehydrolyse
1988 · B. Lieske, G. Konrad · Food / Nahrung
Eine kolorimetrische Routinemethode zur quantitativen Mikroanalyse von freiem a-Aminostickstoff in Proteinhydrolysaten
1977 · B. Lieske, G. Konrad · De Gruyter eBooks
Works count: 24
Citation count: 230
H-index: 8
I10-index: 8
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