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Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows

Journal of dairy science, 2011-10, Vol.94 (10), p.4787-4799

2011

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Microstructure and Rheology of Yogurt Made with Cultures Differing Only in Their Ability to Produce Exopolysaccharides

Journal of dairy science, 2003-05, Vol.86 (5), p.1632-1638

2003

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Classification of Lactococcus lactis cell envelope proteinase based on gene sequencing, peptides formed after hydrolysis of milk, and computer modeling

Journal of dairy science, 2015-01, Vol.98 (1), p.68-77

2015

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Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel

Food hydrocolloids, 1997, Vol.11 (3), p.287-292

1997

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Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure

Journal of dairy research, 2001-05, Vol.68 (2), p.277-286

2001

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Identification of Peptides in Aggregates Formed during Hydrolysis of β-Lactoglobulin B with a Glu and Asp Specific Microbial Protease

Journal of agricultural and food chemistry, 2000-06, Vol.48 (6), p.2443-2447

2000

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Protease-induced gelation of unheated and heated whey proteins: effects of pH, temperature, and concentrations of protein, enzyme and salts

International dairy journal, 1999-01, Vol.9 (11), p.801-812

1999

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Influence of pH on surface properties of aqueous egg albumen solutions in relation to foaming behaviour

Journal of the science of food and agriculture, 1999-05, Vol.79 (6), p.859-868

1999

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Effect of coagulation conditions on the microstructure and the large deformation properties of fat-free Feta cheese made from ultrafiltered milk

Food hydrocolloids, 2003, Vol.17 (3), p.287-296

2003

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Investigation of the composite system of β-lactoglobulin and pectin in aqueous solutions

Food research international, 2000-01, Vol.33 (8), p.683-690

2000

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Protease-induced aggregation and gelation of whey proteins

Journal of food science, 1996-09, Vol.61 (5), p.911-916

1996

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Large-scale Preparation of β-Lactoglobulin A and B by Ultrafiltration and Ion-exchange Chromatography

International dairy journal, 1998-02, Vol.8 (2), p.113-118

1998

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Emulsifying Properties of Milk Proteins Cross-linked with Microbial Transglutaminase

International dairy journal, 1998-08, Vol.8 (8), p.715-723

1998

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Relation between sensory texture analysis and rheological properties of stirred yogurt

Journal of dairy research, 1999-11, Vol.66 (4), p.609-618

1999

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Involvement of Disulfide Bonds in Bovine β-Lactoglobulin B Gels Set Thermally at Various pH

Journal of food science, 2000-04, Vol.65 (3), p.384-389

2000

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Cross-Linking of Whey Proteins by Enzymatic Oxidation

Journal of agricultural and food chemistry, 1998-04, Vol.46 (4), p.1326-1333

1998

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Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate

Journal of dairy science, 1995-10, Vol.78 (10), p.2119-2128

1995

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Characteristics of oil–water emulsions stabilised by an industrial α-lactalbumin concentrate, cross-linked before and after emulsification, by a microbial transglutaminase

Food chemistry, 2002-12, Vol.79 (4), p.493-500

2002

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Hydrolysis of bovine β-Lactoglobulin by various proteases and identification of selected peptides

International dairy journal, 1997-12, Vol.7 (12), p.835-848

1997

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Effects of Limited Proteolysis on the Microstructure of Heat-Induced Whey Protein Gels at Varying pH

Journal of dairy science, 1996-05, Vol.79 (5), p.782-790

1996

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Storage of Shell Eggs Influences the Albumen Gelling Properties

Food science & technology, 2002-02, Vol.35 (1), p.62-69

2002

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Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus

Food hydrocolloids, 1997, Vol.11 (1), p.19-25

1997

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Effect of high hydrostatic pressure on the enzymic hydrolysis of beta-lactoglobulin B by trypsin, thermolysin and pepsin

Journal of dairy research, 1996-02, Vol.63 (1), p.111-118

1996

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Uniaxial compression of UF-FETA cheese related to sensory texture analysis

Journal of texture studies, 1997-09, Vol.28 (4), p.455-476

1997

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Cross-linking of adsorbed casein films with transglutaminase

International dairy journal, 1999-03, Vol.9 (3), p.343-346

1999

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Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows

Microstructure and Rheology of Yogurt Made with Cultures Differing Only in Their Ability to Produce Exopolysaccharides

Classification of Lactococcus lactis cell envelope proteinase based on gene sequencing, peptides formed after hydrolysis of milk, and computer modeling

Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel

Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure

Identification of Peptides in Aggregates Formed during Hydrolysis of β-Lactoglobulin B with a Glu and Asp Specific Microbial Protease

Protease-induced gelation of unheated and heated whey proteins: effects of pH, temperature, and concentrations of protein, enzyme and salts

Influence of pH on surface properties of aqueous egg albumen solutions in relation to foaming behaviour

Effect of coagulation conditions on the microstructure and the large deformation properties of fat-free Feta cheese made from ultrafiltered milk

Investigation of the composite system of β-lactoglobulin and pectin in aqueous solutions

Protease-induced aggregation and gelation of whey proteins

Large-scale Preparation of β-Lactoglobulin A and B by Ultrafiltration and Ion-exchange Chromatography

Emulsifying Properties of Milk Proteins Cross-linked with Microbial Transglutaminase

Relation between sensory texture analysis and rheological properties of stirred yogurt

Involvement of Disulfide Bonds in Bovine β-Lactoglobulin B Gels Set Thermally at Various pH

Cross-Linking of Whey Proteins by Enzymatic Oxidation

Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate

Characteristics of oil–water emulsions stabilised by an industrial α-lactalbumin concentrate, cross-linked before and after emulsification, by a microbial transglutaminase

Hydrolysis of bovine β-Lactoglobulin by various proteases and identification of selected peptides

Effects of Limited Proteolysis on the Microstructure of Heat-Induced Whey Protein Gels at Varying pH

Storage of Shell Eggs Influences the Albumen Gelling Properties

Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus

Effect of high hydrostatic pressure on the enzymic hydrolysis of beta-lactoglobulin B by trypsin, thermolysin and pepsin

Uniaxial compression of UF-FETA cheese related to sensory texture analysis

Cross-linking of adsorbed casein films with transglutaminase

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