Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein-Reference-Cited by-同舟云学术

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Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein

Published:2019-08-04 Issue:1 Volume:15 Page:32-41
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Raak Norbert,Brehm Lena,Leidner Rebecca,Henle Thomas,Rohm Harald,Jaros Doris

Funder

Deutsche Forschungsgemeinschaft

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-019-09601-2.pdf

Reference48 articles.

1. A.L. Kelly, P.L.H. McSweeney, in Advanced Dairy Chemistry Volume 1: Proteins, 3rd edn., ed. by P. F. Fox, P. L. H. McSweeney. (Kluwer Academic/Plenum Publishers, New York, 2003), p. 495

2. E.D. Bastian, R.J. Brown, Int. Dairy J. 6(5), 435–457 (1996). https://doi.org/10.1016/0958-6946(95)00021-6

3. M. Stoeckel, M. Lidolt, T. Stressler, L. Fischer, M. Wenning, J. Hinrichs, Int. Dairy J. 61, 250–261 (2016). https://doi.org/10.1016/j.idairyj.2016.06.009

4. B. Ismail, S.S. Nielsen, J. Dairy Sci. 93(11), 4999–5009 (2010). https://doi.org/10.3168/jds.2010-3122

5. R. Lu, C.D. Stevenson, S.E. Guck, L.A. Pillsbury, B. Ismail, K.D. Hayes, Int. J. Food Sci. Technol. 44(4), 681–687 (2009). https://doi.org/10.1111/j.1365-2621.2008.01808.x

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Destabilization of ultra-instantaneous ultra-high-temperature sterilized milk stored at different temperatures;Journal of Dairy Science;2024-08

2. Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels;Dairy;2021-03-08

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