Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology

Author:

Ben Amira Amal,Mokni Abir,Yaich Hela,Chaabouni Moncef,Besbes SouhailORCID,Blecker Christophe,Attia Hamadi

Funder

University of Sfax

Tunisia and University of Liège

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Quantitative studies on the enzymatic hydrolysis of milk proteins brought about by cardosins precipitated by ammonium sulfate;Barros;Enzyme and Microbial Technology,2001

2. Characterisation of a milk-clotting extract from Balanites aegyptiaca fruit pulp;Beka;International Dairy Journal,2014

3. Identification of proteins from wild cardoon flowers (Cynara cardunculus L.) by a proteomic approach;Ben Amira;Journal of Chemical Biology,2016

4. Effect of extraction pH on techno-functional properties of crude extracts from wild cardoon (Cynara cardunculus L.) flowers;Ben Amira;Food Chemistry,2017

5. The purification and crystallization of rennin;Berridge;Biochemical Journal,1945

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