Action of the chymosin on reconstituted casein systems
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.32.2003.2.6
Reference33 articles.
1. The effect of glycosylation on the emulsifying and structural properties of bovine β-casein.;M. Darewicz;Nahrung/Food,2001
2. Some physico-chemical properties and structural changes of bovine β-casein upon glycation.;M. Darewicz;Nahrung/Food,1998
3. Modulation of physicochemical properties of bovine β-casein by nonenzymatic glycation associated with enzymatic dephosphorylation.;M. Darewicz;Acta Alimentaria,1999a
4. Cleavage of structural proteins during the assembly of the head of bacteriophage T4.;U. Laemmli;Nature,1970
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1. Detection and confirmation of milk adulteration with cheese whey using proteomic-like sample preparation and liquid chromatography–electrospray–tandem mass spectrometry analysis;Talanta;2014-03
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