Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses
Author:
Funder
Ministry of Education of the People's Republic of China
China Scholarship Council
Publisher
Elsevier BV
Subject
Food Science
Reference59 articles.
1. Anisotropy in tensile properties of Mozzarella cheese;Ak;Journal of Food Science,1997
2. Relationship between casein micelle size, protein composition and stability of UHT milk;Akkerman;International Dairy Journal,2021
3. An engineering method to evaluate the crisp texture of fruit and vegetables;Alvarez;Journal of texture studies,2000
4. Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening;Barrett;International Dairy Journal,1999
5. Plasmin in milk and dairy products: An update;Bastian;International Dairy Journal,1996
Cited by 4 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. Effect of chymosin/pepsin ratio on milk coagulation and physical properties of model cheese;Food Hydrocolloids;2024-11
2. Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters;Food Research International;2024-07
3. Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage;Scientific Reports;2024-02-14
4. Linking casein hydrolysis by chymosin and plasmin to the rheological and textural properties of model cheese;LWT;2023-08
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3