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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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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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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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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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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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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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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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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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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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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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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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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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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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Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems

Journal of dairy research, 2000-08, Vol.67 (3), p.403-413

2000

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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

1996

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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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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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Rheological Properties and Cutting Time of Rennet Gels. Effect of pH and Enzyme Concentration

International dairy journal, 1998-04, Vol.8 (4), p.289-293

1998

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Relationship between rheological properties and degree of κ-casein proteolysis during renneting of milk

Journal of dairy research, 1997-11, Vol.64 (4), p.541-549

1997

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Proteolysis and its role in relation to texture of Feta cheese made from ultrafiltered milk with different amounts of rennet

Journal of dairy research, 1998-11, Vol.65 (4), p.665-674

1998

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Enzyme-induced gelation of whey proteins: Effect of protein denaturation

International dairy journal, 1997, Vol.7 (1), p.71-78

1997

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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

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

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

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

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

Protease-induced aggregation and gelation of whey proteins

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

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

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

Relation between sensory texture analysis and rheological properties of stirred yogurt

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

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

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

Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems

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

Cross-linking of adsorbed casein films with transglutaminase

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

Rheological Properties and Cutting Time of Rennet Gels. Effect of pH and Enzyme Concentration

Relationship between rheological properties and degree of κ-casein proteolysis during renneting of milk

Proteolysis and its role in relation to texture of Feta cheese made from ultrafiltered milk with different amounts of rennet

Enzyme-induced gelation of whey proteins: Effect of protein denaturation

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