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| The rennet coagulation mechanisms of a concentrated casein suspension as observed by PFG-NMR diffusion measurements | | Food hydrocolloids |
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| Milk clotting activity and production of bioactive peptides from whey using Maclura pomifera proteases | | Lebensmittel-Wissenschaft |
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| Pregnancy-associated glycoprotein, chymosin and pepsinogen immunoreactivity of proteins extracted from fetal gastric tissue in bovine species | | Research in veterinary science |
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| Study of chymosin hydrolysis of casein micelles under ultra high pressure: Effect on re-association upon pressure release | | International dairy journal |
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| Purification, structural characterization, and technological properties of an aspartyl proteinase from submerged cultures of Mucor mucedo DSM 809 | | Food chemistry |
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| Proteolysis and related enzymatic activities in ten Greek cheese varieties | | Dairy science and technology |
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| Effect of high-pressure-treated starter on ripening of Feta cheese | | Dairy science and technology |
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| Hydrolysis of bovine caseins by cathepsin B, a cysteine proteinase indigenous to milk | | International dairy journal |
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| Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk. 1: Rheology and microstructure | | Food chemistry |
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| 食盐浓度变化对切达干酪成熟过程中生化特性的影响 | | Dairy science and technology |
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| The use of lamb rennet paste in traditional sheep milk cheese production | | Small ruminant research |
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| Diffuse Reflectance Profiles of Eight Milk‐Clotting Enzyme Preparations | | Journal of food science |
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| Changes in the apparent viscosity profiles of casein suspensions as affected by plant enzymes | | Lebensmittel-Wissenschaft |
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| Disruption of ten protease genes in the filamentous fungus Aspergillus oryzae highly improves production of heterologous proteins | | Applied microbiology and biotechnology. |
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| Comparative Quality Characteristics of Chymosin Extracts Obtained by Ultrasound Treatment | | Journal of food science |
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| Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review | | Dairy science and technology |
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| Constitutive expression, purification and characterization of bovine prochymosin in Pichia pastoris GS115 | | World journal of microbiology and biotechnology |
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| A carrier fusion significantly induces unfolded protein response in heterologous protein production by Aspergillus oryzae | | Applied microbiology and biotechnology. |
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| Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese | | Dairy science and technology |
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| Further enhanced production of heterologous proteins by double-gene disruption (ΔAosedD ΔAovps10) in a hyper-producing mutant of Aspergillus oryzae | | Applied microbiology and biotechnology |
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| Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation | | International dairy journal |
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| Primary proteolysis studied in a cast cheese made from microfiltered milk | | International dairy journal |
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| Inhibition of the proteolytic activity of indigenous plasmin or exogenous chymosin and pepsin in bovine milk by blood serum | | International dairy journal |
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| Homology modeling of milk enzymes using on-line resources: Insights to structure-function and evolutionary relationships | | International dairy journal |
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| Controlled permeabilization of Lactococcus lactis cells as a means to study and influence cheese ripening processes | | International dairy journal |
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| Effect of chymosin reduction and salt substitution on the properties of white salted cheese | | International dairy journal |
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| Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk | | International dairy journal |
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| A method for the large-scale isolation of β-casein | | Food chemistry |
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| Influence of ethanol on the rennet-induced coagulation of milk | | Journal of dairy research |
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| Aggregation of Rennet-Altered Casein Micelles at Low Temperatures | | Journal of agricultural and food chemistry |
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| Partial characterization of protease from a thermophilic fungus, Thermoascus aurantiacus, and its hydrolytic activity on bovine casein | | Food chemistry |
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| Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels | | International dairy journal |
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| Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic cultures | | International dairy journal |
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| Influence of transglutaminase protein cross-linking on the rennet coagulation of casein | | Food hydrocolloids |
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| Factors Affecting the Retention of Rennet in Cheese Curd | | Journal of agricultural and food chemistry |
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| Degradation of αs1-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions | | International dairy journal |
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| Limited Enzymatic Treatment of Skim Milk Using Chymosin Affects the Micelle/Serum Distribution of the Heat-Induced Whey Protein/kappa-Casein Aggregates | | Journal of agricultural and food chemistry |
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| Acid Gelation Properties of Heated Skim Milk as a Result of Enzymatically Induced Changes in the Micelle/Serum Distribution of the Whey Protein/κ-Casein Aggregates | | Journal of agricultural and food chemistry |
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| Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening | | Innovative food science and emerging technologies |
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| Cloning and Expression of Buffalo Active Chymosin in Pichia pastoris | | Journal of agricultural and food chemistry |
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