The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins-Reference-Cited by-同舟云学术

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The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins

Published:2024-06 Issue:11 Volume:10 Page:e32263
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Mirsalami Seyed Mehrdad^ORCID,Mirsalami Mahsa^ORCID,Alihosseini Afshar,Ghodousian Amin

Publisher

Elsevier BV

Reference25 articles.

1. Moisture content in proteins: its effects and measurement;Towns;J. Chromatogr. A,1995

2. Selection of the most effective kinetic model of lactase hydrolysis by immobilized Aspergillus Niger and free β-galactosidase;Mirsalami;J. Saudi Chem. Soc.,2021

3. Benning Determination of Moisture and protein Content in living mealworm larvae (Tenebrio molitor L.) using near-infrared reflectance spectroscopy (NIRS);Kröncke;Insects,2022

4. Techniques for immobilizing enzymes to create durable and effective biocatalysts;Mirsalami;Results in Chemistry,2024

5. Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: rheological and water-related properties;Tidona;LWT,2021

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