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Results: 1-25/33
Authors:
LOPEZ MB
LOMHOLT SB
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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:
KRISTIANSEN KR
OTTE J
IPSEN R
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Citation: Kr. Kristiansen et al., LARGE-SCALE PREPARATION OF BETA-LACTOGLOBULIN-A AND BETA-LACTOGLOBULIN-B BY ULTRAFILTRATION AND ION-EXCHANGE CHROMATOGRAPHY, International dairy journal, 8(2), 1998, pp. 113-118
Authors:
RONN BB
HYLDIG G
WIENBERG L
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LAUSTSEN AM
Citation: Bb. Ronn et al., PREDICTING SENSORY PROPERTIES FROM RHEOLOGICAL MEASUREMENTS OF LOW-FAT SPREADS, Food quality and preference, 9(4), 1998, pp. 187-196
Authors:
MADSEN JS
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Citation: Js. Madsen et Kb. Qvist, THE EFFECT OF ADDED PROTEOLYTIC-ENZYMES ON MELTABILITY OF MOZZARELLA CHEESE MANUFACTURED BY ULTRAFILTRATION, Le Lait, 78(2), 1998, pp. 259-272
Authors:
WIUM H
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Citation: H. Wium et Kb. Qvist, PREDICTION OF SENSORY TEXTURE OF FETA CHEESE MADE FROM ULTRAFILTERED MILK BY UNIAXIAL COMPRESSION AND SHEAR TESTING, Journal of texture studies, 29(2), 1998, pp. 215-232
Authors:
LOMHOLT SB
WORNING P
OGENDAL L
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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:
WIUM H
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Citation: H. Wium et Kb. Qvist, EFFECT OF RENNET CONCENTRATION AND METHOD OF COAGULATION ON THE TEXTURE OF FETA CHEESES MADE FROM ULTRAFILTERED BOVINE-MILK, Journal of Dairy Research, 65(4), 1998, pp. 653-663
Authors:
WIUM H
KRISTIANSEN KR
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Citation: H. Wium et al., PROTEOLYSIS AND ITS ROLE IN RELATION TO TEXTURE OF FETA CHEESE MADE FROM ULTRAFILTERED MILK WITH DIFFERENT AMOUNTS OF RENNET, Journal of Dairy Research, 65(4), 1998, pp. 665-674
Authors:
FAERGEMAND M
OTTE J
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Citation: M. Faergemand et al., CROSS-LINKING OF WHEY PROTEINS BY ENZYMATIC OXIDATION, Journal of agricultural and food chemistry, 46(4), 1998, pp. 1326-1333
Authors:
MADSEN JS
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Citation: Js. Madsen et Kb. Qvist, MOZZARELLA MADE BY ULTRAFILTRATION, Australian Journal of Dairy Technology, 53(2), 1998, pp. 112-112
Authors:
MADSEN JS
AHMT TO
OTTE J
HALKIER T
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Citation: Js. Madsen et al., HYDROLYSIS OF BETA-LACTOGLOBULIN BY 4 DIFFERENT PROTEINASES MONITOREDBY CAPILLARY ELECTROPHORESIS AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, International dairy journal, 7(6-7), 1997, pp. 399-409
HYDROLYSIS OF BOVINE BETA-LACTOGLOBULIN BY VARIOUS PROTEASES AND IDENTIFICATION OF SELECTED PEPTIDES
Authors:
OTTE J
ZAKORA M
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OLSEN CE
BARKHOLT V
Citation: J. Otte et al., HYDROLYSIS OF BOVINE BETA-LACTOGLOBULIN BY VARIOUS PROTEASES AND IDENTIFICATION OF SELECTED PEPTIDES, International dairy journal, 7(12), 1997, pp. 835-848
Authors:
JU ZY
OTTE J
ZAKORA M
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Citation: Zy. Ju et al., ENZYME-INDUCED GELATION OF WHEY PROTEINS - EFFECT OF PROTEIN DENATURATION, International dairy journal, 7(1), 1997, pp. 71-78
Authors:
FAERGEMAND M
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Citation: M. Faergemand et Kb. Qvist, TRANSGLUTAMINASE - EFFECT ON RHEOLOGICAL PROPERTIES, MICROSTRUCTURE AND PERMEABILITY OF SET STYLE ACID SKIM MILK GEL, Food hydrocolloids, 11(3), 1997, pp. 287-292
Authors:
FAERGEMAND M
OTTE J
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Citation: M. Faergemand et al., ENZYMATIC CROSS-LINKING OF WHEY PROTEINS BY A CA2-INDEPENDENT MICROBIAL TRANSGLUTAMINASE FROM STREPTOMYCES-LYDICUS(), Food hydrocolloids, 11(1), 1997, pp. 19-25
Authors:
OTTE J
ZAKORA M
KRISTIANSEN KR
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Citation: J. Otte et al., ANALYSIS OF BOVINE CASEINS AND PRIMARY HYDROLYSIS PRODUCTS IN CHEESE BY CAPILLARY ZONE ELECTROPHORESIS, Le Lait, 77(2), 1997, pp. 241-257
Authors:
WIUM H
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Citation: H. Wium et Kb. Qvist, RHEOLOGICAL PROPERTIES OF UF-FETA CHEESE DETERMINED BY UNIAXIAL COMPRESSION AND DYNAMIC TESTING, Journal of texture studies, 28(4), 1997, pp. 435-454
Authors:
WIUM H
GROSS M
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Citation: H. Wium et al., UNIAXIAL COMPRESSION OF UF-FETA CHEESE RELATED SENSORY TEXTURE ANALYSIS, Journal of texture studies, 28(4), 1997, pp. 455-476
Authors:
MADSEN JS
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Citation: Js. Madsen et Kb. Qvist, HYDROLYSIS OF MILK PROTEIN BY A BACILLUS-LICHENIFORMIS PROTEASE SPECIFIC FOR ACIDIC AMINO-ACID-RESIDUES, Journal of food science, 62(3), 1997, pp. 579-582
Authors:
LOMHOLT SB
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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:
SKRIVER A
HANSEN MB
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Citation: A. Skriver et al., IMAGE-ANALYSIS APPLIED TO ELECTRON-MICROGRAPHS OF STIRRED YOGURT, Journal of Dairy Research, 64(1), 1997, pp. 135-143
Authors:
OTTE J
LOMHOLT SB
IPSEN R
STAPELFELDT H
BUKRINSKY JT
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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:
SORENSEN NK
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MULHOLLAND F
Citation: Nk. Sorensen et al., SIGNIFICANCE OF LOW-MOLECULAR-WEIGHT NITROGEN CONSTITUENTS IN CHEESE MILK AND OF PROTEINASE-NEGATIVE VARIANTS OF A LACTOCOCCUS-LACTIS SUBSPCREMORIS STRAIN ON THE PRODUCTION AND MATURATION OF DANBO CHEESE, International dairy journal, 6(2), 1996, pp. 113-128
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
EFFECTS OF LIMITED PROTEOLYSIS ON THE MICROSTRUCTURE OF HEAT-INDUCED WHEY-PROTEIN GELS AT VARYING PH
Authors:
OTTE J
JU ZY
SKRIVER A
QVIST KB
Citation: J. Otte et al., EFFECTS OF LIMITED PROTEOLYSIS ON THE MICROSTRUCTURE OF HEAT-INDUCED WHEY-PROTEIN GELS AT VARYING PH, Journal of dairy science, 79(5), 1996, pp. 782-790