Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing-Reference-Cited by-同舟云学术

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Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing

Published:2024-05 Issue: Volume:183 Page:114225
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Lu,Wu Gaizhuan,Li Dong,Huang Aixiang,Wang Xuefeng^ORCID

Publisher

Elsevier BV

Reference54 articles.

1. A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization;Afsharnezhad;International Journal of Biological Macromolecules,2019

2. Potential applications of ficin in the production of traditional cheeses and protein hydrolysates;Aider;JDS Communications,2021

3. Ethanol-salt based two-phase partitioning for concentration of milk clotting proteases from Sweet Indrajao (Wrightia tinctoria R. Br.) fruit;Aluru;Process Biochemistry,2024

4. Using recombinant camel chymosin to make white soft cheese from camel milk;Al-Zoreky;Food Chemistry,2021

5. Extraction, partial purification and characterization of proteases from the red seaweed Gracilaria edulis with similar cleavage sites on κ-casein as calf rennet;Arbita;Food Chemistry,2020

Cited by 1 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. Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein;Food Chemistry;2024-12

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