Effect of pH on the coagulation properties of Tenebrio molitor coagulant
Author:
Affiliation:
1. College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
2. College of Science Gansu Agricultural University Lanzhou Gansu China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15525
Reference50 articles.
1. A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization
2. Structure rearrangement during rennet coagulation of milk modifies curd density
3. Characteristics of Miniature Cheddar-Type Cheese Made by Microbial Rennet fromBacillus amyloliquefaciens: A Comparison with Commercial Calf Rennet
4. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin
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4. Proteomic analysis, purification and characterization of a new milk-clotting protease from Tenebrio molitor larvae;Journal of Functional Foods;2022-02
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