Authors: Otte, J Lomholt, SB Ipsen, R Qvist, KB

Citation: J. Otte et al., Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of beta-lactoglobulin B, J DAIRY RES, 67(4), 2000, pp. 597-608

Authors: Ipsen, R Otte, J Lomholt, SB Qvist, KB

Citation: R. Ipsen et al., Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems, J DAIRY RES, 67(3), 2000, pp. 403-413

Authors: Otte, J Lomholt, SB Halkier, T Qvist, KB

Citation: J. Otte et al., Identification of peptides in aggregates formed during hydrolysis of beta-lactoglobulin B with a Glu and Asp specific microbial protease, J AGR FOOD, 48(6), 2000, pp. 2443-2447

Authors: Lomholt, SB Qvist, KB

Citation: Sb. Lomholt et Kb. Qvist, Gel firming rate of rennet curd as a function of rennet concentration, INT DAIRY J, 9(3-6), 1999, pp. 417-418