Induction of Gushing with Recombinant Class II Hydrophobin FcHyd5p fromFusarium culmorumand the Impact of Hop Compounds on its Gushing Potential-Reference-Cited by-同舟云学术

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Induction of Gushing with Recombinant Class II Hydrophobin FcHyd5p fromFusarium culmorumand the Impact of Hop Compounds on its Gushing Potential

Published:2010 Issue:4 Volume:116 Page:339-347
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Lutterschmid Georg,Stübner Matthias,Vogel Rudi F.,Niessen Ludwig

Publisher

Wiley

Subject

Food Science

Reference40 articles.

1. Gushing laboratory tests as successful methods for obtaining new cognitions on gushing;Christian;BrewingScience,2009

2. New gushing mechanism proposed by applying particle size analysis and several surfactants;Christian;BrewingScience,2009

3. New ideas for quantifying the gushing potential of malt;Christian;BrewingScience,2009

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1. The influence of water composition on the gushing behaviour of malt in Modified Carlsberg Test;BREW SCI;2023

2. Studies on the gushing potential of Penicillium expansum;Food Research International;2021-01

3. Malting and Brewing Industries Encounter Fusarium spp. Related Problems;Fermentation;2018-01-09

4. Foam-stabilizing properties of the yeast protein PAU5 and evaluation of factors that can influence its concentration in must and wine;Food Research International;2017-12

5. Production of Hydrophobins from fungi;Process Biochemistry;2017-10

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