Chymosin-induced hydrolysis of caseins: Influence of degree of phosphorylation of alpha-s1-casein and genetic variants of beta-casein

International Dairy Journal

Volumn 39, Issue 2, 2014, Pages 215-221

  Bijl, Etske ^a   van Valenberg, Hein ^a   Sikkes, Sybren ^a   Jumelet, Stijn ^a   Sala, Guido ^a   Olieman, Kees ^b   van Hooijdonk, Toon ^a   Huppertz, Thom ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; GELS; HYDROLYSIS; PHOSPHORYLATION; PROTEOLYSIS; SODIUM;

AMINO ACID COMPOSITIONS; BETA-CASEIN; GEL STRENGTHS; GENETIC VARIANTS; MILK GELS; NATURAL VARIATION; PHOSPHATE GROUP; SODIUM CASEINATE;

DAIRIES;

EID: 84905698736     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.07.005     Document Type: Article

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