Author:
Xia Xiaofeng,Kelly Alan L.,Tobin John T.,Meng Fangyu,Fenelon Mark A.,Li Bozhao,McSweeney Paul L.H.,Kilcawley Kieran N.,Sheehan Jeremiah J.
Funder
Department of Agriculture Food and the Marine
Subject
Applied Microbiology and Biotechnology,Food Science
Reference54 articles.
1. Effect of microfiltration of milk on plasmin activity;Aaltonen;International Dairy Journal,2011
2. Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life;Amelia;Journal of Dairy Science,2013
3. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin;Anema;LWT-Food Science and Technology,2007
4. Ardö, Y., P. L. H. McSweeney, A. A. A. Magboul, V. K. Upadhyay, and P. F. Fox. 2017. Chapter 18 - Biochemistry of Cheese Ripening: Proteolysis. Pages 445-482 in Cheese (Fourth Edition). P. L. H. McSweeney, P. F. Fox, P. D. Cotter, and D. W. Everett, ed. Academic Press, San Diego.
5. Proteolysis and lipolysis of white-brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature;Aydemir;Journal of Food Processing and Preservation,2018
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