UB Paderborn / Katalog / Suche / in CDI

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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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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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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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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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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On the importance of using a Ca2+ independent transglutaminase for cross-linking of beta-lactoglobulin

Food hydrocolloids, 1999-05, Vol.13 (3), p.199-201

1999

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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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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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Biophysical consequences of remodeling the neutral side chains of rhamnogalacturonan I in tubers of transgenic potatoes

Planta, 2005-02, Vol.220 (4), p.609-620

2005

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Prediction of sensory texture of feta cheese made from ultrafiltered milk by uniaxial compression and shear testing

Journal of texture studies, 1998-05, Vol.29 (2), p.215-232

1998

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Rheological properties of UF-FETA cheese determined by uniaxial compression and dynamic testing

Journal of texture studies, 1997-09, Vol.28 (4), p.435-454

1997

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Hydrolysis of milk protein by a Bacillus licheniformis protease specific for acidic amino acid residues

Journal of food science, 1997-05, Vol.62 (3), p.579-582

1997

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Rheological characterization of stirred yoghurt: viscometry

Journal of texture studies, 1993-08, Vol.24 (2), p.185-198

1993

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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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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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Emulsifying properties of milk proteins crosslinked with microbial transglutaminase

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

1998

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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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Aggregate Formation during Hydrolysis of β-Lactoglobulin with a Glu and Asp Specific Protease from Bacillus licheniformis

Journal of agricultural and food chemistry, 1997-12, Vol.45 (12), p.4889-4896

1997

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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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On the importance of using a Ca 2+ independent transglutaminase for cross-linking of β-lactoglobulin

Food hydrocolloids, 1999, Vol.13 (3), p.199-201

1999

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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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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

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

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

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

Protease-induced aggregation and gelation of whey proteins

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

On the importance of using a Ca2+ independent transglutaminase for cross-linking of beta-lactoglobulin

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

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

Biophysical consequences of remodeling the neutral side chains of rhamnogalacturonan I in tubers of transgenic potatoes

Prediction of sensory texture of feta cheese made from ultrafiltered milk by uniaxial compression and shear testing

Rheological properties of UF-FETA cheese determined by uniaxial compression and dynamic testing

Hydrolysis of milk protein by a Bacillus licheniformis protease specific for acidic amino acid residues

Rheological characterization of stirred yoghurt: viscometry

Cross-Linking of Whey Proteins by Enzymatic Oxidation

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

Emulsifying properties of milk proteins crosslinked with microbial transglutaminase

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

Aggregate Formation during Hydrolysis of β-Lactoglobulin with a Glu and Asp Specific Protease from Bacillus licheniformis

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

On the importance of using a Ca 2+ independent transglutaminase for cross-linking of β-lactoglobulin

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

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