Search Results - "van den Brink, Johannes M."

Camel and bovine chymosin: the relationship between their structures and cheese-making properties by Langholm Jensen, Jesper, Mølgaard, Anne, Navarro Poulsen, Jens-Christian, Harboe, Marianne Kirsten, Simonsen, Jens Bæk, Lorentzen, Andrea Maria, Hjernø, Karin, van den Brink, Johannes M., Qvist, Karsten Bruun, Larsen, Sine

“…Bovine and camel chymosin are aspartic peptidases that are used industrially in cheese production. They cleave the Phe105‐Met106 bond of the milk protein…”
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The function of the milk-clotting enzymes bovine and camel chymosin studied by a fluorescence resonance energy transfer assay by Jensen, Jesper Langholm, Jacobsen, Jonas, Moss, Marcia L, Rasmussen, Fred, Qvist, Karsten Bruun, Larsen, Sine, van den Brink, Johannes M

“…Enzymatic coagulation of bovine milk can be divided in 2 steps: an enzymatic step, in which the Phe105-Met106 bond of the milk protein bovine κ-casein is…”
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N-Glycosidase F improves gel firmness in fermented milk products by Jacobsen, Jonas, Wind, Sandra Lykke, Rasholt, Ebbe Lund, van den Brink, Johannes M.

“…Healthier dairy products can be obtained by reducing fat content, but removal of fat from fermented milk products causes a reduction in gel firmness. To…”
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Molecular characterization of a saline-soluble lectin from a parasitic fungus: extensive sequence similarities between fungal lectins by Rosen, S, Kata, M, Persson, Y, Lipniunas, P.H, Wikstrom, M, Hondel, C.A.M.J.J. van den, Brink, J.M. van den, Rask, L, Heden, L.O, Tunlid, A

“…It has been proposed that the interactions between several parasitic and pathogenic fungi and their hosts are mediated by soluble lectins present in the…”
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Molecular Characterization of a Saline‐Soluble Lectin from a Parasitic Fungus by Rosén, Stefan, Kata, Miroslaw, Persson, Yvonne, Lipniunas, Peter H., Wikström, Mats, Hondel, Cees A. M. J. J., Brink, Johannes M., Rask, Lars, Hedén, Lars‐Olof, Tunlid, Anders

“…It has been proposed that the interactions between several parasitic and pathogenic fungi and their hosts are mediated by soluble lectins present in the…”
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