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Results:
1-25
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Results: 25
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
Authors:
Ipsen, R
Bulow-Olsen, K
Otte, J
Qvist, KB
Citation: R. Ipsen et al., Protease induced gelation of mixtures of alpha-lactalbumin and beta-lactoglobulin, MILCHWISSEN, 56(9), 2001, pp. 492-495
Authors:
Hammershoj, M
Qvist, KB
Citation: M. Hammershoj et Kb. Qvist, Importance of hen age and egg storage time for egg albumen foaming, LEBENSM-WIS, 34(2), 2001, pp. 118-120
Authors:
Hammershoj, M
Larsen, LB
Ipsen, RH
Qvist, KB
Citation: M. Hammershoj et al., Effect of hen egg production and protein composition on textural properties of egg albumen gels, J TEXT STUD, 32(2), 2001, pp. 105-129
Authors:
Ipsen, R
Otte, J
Qvist, KB
Citation: R. Ipsen et al., Molecular self-assembly of partially hydrolysed alpha-lactalbumin resulting in strong gels with a novel microstructure, J DAIRY RES, 68(2), 2001, pp. 277-286
Authors:
Wang, Q
Qvist, KB
Citation: Q. Wang et Kb. Qvist, Investigation of the composite system of beta-lactoglobulin and pectin in aqueous solutions, FOOD RES IN, 33(8), 2000, pp. 683-690
Authors:
Larsen, LB
Wium, H
Benfeldt, C
Heegaard, CW
Ardo, Y
Qvist, KB
Petersen, TE
Citation: Lb. Larsen et al., Bovine milk procathepsin D: Presence and activity in heated milk and in extracts of rennet-free UF-Feta cheese, INT DAIRY J, 10(1-2), 2000, pp. 67-73
Authors:
Otte, J
Ipsen, R
Qvist, KB
Citation: J. Otte et al., Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation ability, MILCHWISSEN, 55(4), 2000, pp. 197-200
Authors:
Bjerrum, K
Juul, AG
Qvist, KB
Citation: K. Bjerrum et al., A small scale method for screening pectins in an acidified milk drink system, MILCHWISSEN, 55(3), 2000, pp. 142-145
Authors:
Otte, J
Zakora, M
Qvist, KB
Citation: J. Otte et al., Involvement of disulfide bands in bovine beta-lactoglobulin B gels set thermally at various pH, J FOOD SCI, 65(3), 2000, pp. 384-389
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:
Ipsen, R
Otte, J
Dominguez, E
Qvist, KB
Citation: R. Ipsen et al., Gelation of whey protein induced by proteolysis or high pressure treatment, AUST J DAIR, 55(2), 2000, pp. 49-52
Authors:
Ardo, Y
Lindblad, O
Qvist, KB
Citation: Y. Ardo et al., Study of methods to routinely monitor heat load to cheese milk, INT DAIRY J, 9(8), 1999, pp. 547-552
Authors:
Faergemand, M
Murray, BS
Dickinson, E
Qvist, KB
Citation: M. Faergemand et al., Cross-linking of adsorbed casein films with transglutaminase, INT DAIRY J, 9(3-6), 1999, pp. 343-346
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
Authors:
Otte, J
Schumacher, E
Ipsen, R
Ju, ZY
Qvist, KB
Citation: J. Otte et al., Protease-induced gelation of unheated and heated whey proteins: effects ofpH, temperature, and concentrations of protein, enzyme and salts, INT DAIRY J, 9(11), 1999, pp. 801-812
Authors:
Faergemand, M
Qvist, KB
Citation: M. Faergemand et Kb. Qvist, On the importance of using a Ca2+ independent transglutaminase for cross-linking of beta-lactoglobulin, FOOD HYDROC, 13(3), 1999, pp. 199-201
Authors:
Faergemand, M
Sorensen, MV
Jorgensen, U
Budolfsen, G
Qvist, KB
Citation: M. Faergemand et al., Transglutaminase: effect on instrumental and sensory texture of set style yoghurt, MILCHWISSEN, 54(10), 1999, pp. 563-566
Authors:
Kristiansen, KR
Deding, AS
Jensen, DF
Ardo, Y
Qvist, KB
Citation: Kr. Kristiansen et al., Influence of salt content on ripening of semi-hard round-eyed cheese of Danbo-type, MILCHWISSEN, 54(1), 1999, pp. 19-23
Authors:
Hammershoj, M
Prins, A
Qvist, KB
Citation: M. Hammershoj et al., Influence of pH on surface properties of aqueous egg albumen solutions in relation to foaming behaviour, J SCI FOOD, 79(6), 1999, pp. 859-868
Authors:
Skriver, A
Holstborg, J
Qvist, KB
Citation: A. Skriver et al., Relation between sensory texture analysis and rheological properties of stirred yogurt, J DAIRY RES, 66(4), 1999, pp. 609-618
Authors:
Faergemand, M
Otte, J
Qvist, KB
Citation: M. Faergemand et al., Emulsifying properties of milk proteins crosslinked with microbial transglutaminase, INT DAIRY J, 8(8), 1998, pp. 715-723
Authors:
Otte, J
Zakora, M
Qvist, KB
Citation: J. Otte et al., Chemical cleavage of bovine beta-lactoglobulin B by hydroxylamine, MILCHWISSEN, 53(11), 1998, pp. 613-617
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