Search Results - "de Roos, A L"

The production of intrinsically labeled milk protein provides a functional tool for human nutrition research by van Loon, L J C, Boirie, Y, Gijsen, A P, Fauquant, J, de Roos, A L, Kies, A K, Lemosquet, S, Saris, W H M, Koopman, R

“…Oral or intravenous administration of labeled, free amino acids does not allow the direct assessment of protein digestion and absorption kinetics following…”
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The Association of Lysozyme with Casein by Roos, André L.de, Walstra, Pieter, Geurts, Tom J

“…The association of hen eggs’ lysozyme with caseins was studied by using three casein substrates: (I) solutions of the various caseins, (II) artificially made…”
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The association of chymosin with artificial casein micelles by Roos, André L.de, Geurts, Tom J., Walstra, Pieter

“…The influence of casein micelle composition on the extent of chymosin association is described. The association of chymosin with artificial micelles, made with…”
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The Adsorption of Chymosin and Lysozyme onto Emulsion Droplets and Their Association with Casein by de Roos, A L

“…In this study the enzymes chymosin and lysozyme were immobilised on soya-oil emulsion droplets by means of direct adsorption onto the oil droplets' surface…”
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Association of chymosin with artificial casein micelles as influenced by micelle composition and pH by Larsson, Kjell I., Andrén, Anders, Geurts, Tom J., de Roos, AndréL., Walstra, Pieter

“…The flavour of cheese develops partly due to retained milk-clotting enzymes in curd during cheese ripening. In this paper, the influence of the casein micelle…”
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