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Citation: Mb. Lopez et al., RHEOLOGICAL PROPERTIES AND CUTTING TIME OF RENNET GELS - EFFECT OF PHAND ENZYME CONCENTRATION, International dairy journal, 8(4), 1998, pp. 289-293

Authors: LOMHOLT SB WORNING P OGENDAL L QVIST KB HYSLOP DB BAUER R

Citation: Sb. Lomholt et al., KINETICS OF THE RENNETING REACTION FOLLOWED BY MEASUREMENT OF TURBIDITY AS A FUNCTION OF WAVELENGTH, Journal of Dairy Research, 65(4), 1998, pp. 545-554

Authors: LOMHOLT SB QVIST KB

Citation: Sb. Lomholt et Kb. Qvist, RELATIONSHIP BETWEEN RHEOLOGICAL PROPERTIES AND DEGREE OF KAPPA-CASEIN PROTEOLYSIS DURING RENNETING OF MILK, Journal of Dairy Research, 64(4), 1997, pp. 541-549

Authors: OTTE J LOMHOLT SB IPSEN R STAPELFELDT H BUKRINSKY JT QVIST KB

Citation: J. Otte et al., AGGREGATE FORMATION DURING HYDROLYSIS OF BETA-LACTOGLOBULIN WITH A GLU AND ASP SPECIFIC PROTEASE FROM BACILLUS-LICHENIFORMIS, Journal of agricultural and food chemistry, 45(12), 1997, pp. 4889-4896

Authors: HANSEN S BAUER R LOMHOLT SB QUIST KB PEDERSEN JS MORTENSEN K

Citation: S. Hansen et al., STRUCTURE OF CASEIN MICELLES STUDIED BY SMALL-ANGLE NEUTRON-SCATTERING, European biophysics journal, 24(3), 1996, pp. 143-147

Authors: OTTE J JU ZY FAERGEMAND M LOMHOLT SB QVIST KB

Citation: J. Otte et al., PROTEASE-INDUCED AGGREGATION AND GELATION OF WHEY PROTEINS, Journal of food science, 61(5), 1996, pp. 911