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Results: 1-10 |
Results: 10
Influence of transglutaminase treatment of skim milk on the formation of epsilon-(gamma-glutamyl)lysine and the susceptibility of individual proteinstowards crosslinking
Authors: Sharma, R Lorenzen, PC Qvist, KB
Citation: R. Sharma et al., Influence of transglutaminase treatment of skim milk on the formation of epsilon-(gamma-glutamyl)lysine and the susceptibility of individual proteinstowards crosslinking, INT DAIRY J, 11(10), 2001, pp. 785-793
Short communication: Influence of transglutaminase on the heat stability of milk
Authors: O'Sullivan, MM Lorenzen, PC O'Connell, JE Kelly, AL Schlimme, E Fox, PF
Citation: Mm. O'Sullivan et al., Short communication: Influence of transglutaminase on the heat stability of milk, J DAIRY SCI, 84(6), 2001, pp. 1331-1334
Renneting properties of transglutaminase-treated milk
Authors: Lorenzen, PC
Citation: Pc. Lorenzen, Renneting properties of transglutaminase-treated milk, MILCHWISSEN, 55(8), 2000, pp. 433-437
Techno-functional properties of transglutaminase-treated milk proteins
Authors: Lorenzen, PC
Citation: Pc. Lorenzen, Techno-functional properties of transglutaminase-treated milk proteins, MILCHWISSEN, 55(12), 2000, pp. 667-670
Processes for modifying milk protein.
Authors: Lorenzen, PC
Citation: Pc. Lorenzen, Processes for modifying milk protein., KIEL MILCHW, 52(1), 2000, pp. 47-59
Peptide synthesis during in vitro proteolysis - transpeptidation or condensation?
Authors: Goepfert, A Lorenzen, PC Schlimme, E
Citation: A. Goepfert et al., Peptide synthesis during in vitro proteolysis - transpeptidation or condensation?, NAHRUNG, 43(3), 1999, pp. 211-212
Properties of strong-heated foods: in vitro proteolysability of sterilisedmilk
Authors: Lorenzen, PC Kiesner, C Goepfert, A Schlimme, E
Citation: Pc. Lorenzen et al., Properties of strong-heated foods: in vitro proteolysability of sterilisedmilk, MILCHWISSEN, 54(8), 1999, pp. 442-446
Analysis of reaction kinetics occurring at thermal inactivation of the milk enzymes adenosine deaminase, alkaline phosphatase and gamma-glutamyltransferase
Authors: Martin, D Lorenzen, PC Kiesner, C Schlimme, E
Citation: D. Martin et al., Analysis of reaction kinetics occurring at thermal inactivation of the milk enzymes adenosine deaminase, alkaline phosphatase and gamma-glutamyltransferase, KIEL MILCHW, 51(4), 1999, pp. 343-355
Determination of the dipeptide epsilon-(gamma-glutamyl)lysine in transglutaminase crosslinked proteins by amino acid analysis.
Authors: Mautner, A Meisel, H Lorenzen, PC Schlimme, E
Citation: A. Mautner et al., Determination of the dipeptide epsilon-(gamma-glutamyl)lysine in transglutaminase crosslinked proteins by amino acid analysis., KIEL MILCHW, 51(2), 1999, pp. 155-163
Effect of enzymatic crosslinking of milk proteins on the resulting properties of yoghurt products
Authors: Lorenzen, PC Mautner, A Schlimme, E
Citation: Pc. Lorenzen et al., Effect of enzymatic crosslinking of milk proteins on the resulting properties of yoghurt products, KIEL MILCHW, 51(1), 1999, pp. 89-97
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