Proteolytic and Textural Parameters of Oil-Ripened Semi-Hard Goat Cheese. [PDF]
J Food SciLevak S +6 more
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The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions. [PDF]
Front Nutr, 2022 Mbye M +3 more
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Ultraviolet difference spectra of chymosin at acidic pH. [PDF]
Agricultural and Biological Chemistry, 1980 Yoshihiro Kanamaru +2 more
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Influence of Onopordum platylepis Murb. as a Vegetable Coagulant on the Production and Bioactivity of Peptides in Murcia al Vino Cheese. [PDF]
Antioxidants (Basel)Molina-Valero G +5 more
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Which casein micelle removal method is suitable for studies of human milk extracellular vesicles? A systematic comparison of four different treatments for casein depletion before extracellular vesicle isolation from human milk. [PDF]
Extracell Vesicles Circ Nucl AcidsCetinkaya H +4 more
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On the Question of the Application Potential and the Molecular Mechanism of the Formation of 1,3-Diaryl-5-Nitropyrazoles from Trichloromethylated Diarylnitropyrazolines. [PDF]
MoleculesKula K, Jasiński R.
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Effect of coagulants on physiochemical properties, texture, color and microstructure characterization of cow milk cheese. [PDF]
Food Chem XAkbar A +3 more
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From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer's Spent Grain (BSG). [PDF]
FoodsVillegas MM +6 more
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Susceptibility of bovine osteopontin to chymosin
Susceptibility of bovine osteopontin to chymosinOsteopontin (OPN) is an acidic phosphorylated glycoprotein found in many tissues and physiological fluids. Bovine OPN is a mature protein comprising 262 amino acids with a calculated molecular weight of 29 kDa. However, SDS-PAGE analysis reveals that the protein isolated from milk migrates to a molecular mass of 60 kDa (Sørensen & Petersen, 1993 ...
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