A5042345751- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Proteins in Food Systems
- Advanced Chemical Sensor Technologies
- Polysaccharides Composition and Applications
- Fermentation and Sensory Analysis
- Magnetic and Electromagnetic Effects
- Milk Quality and Mastitis in Dairy Cows
- Sensory Analysis and Statistical Methods
- Microbial Inactivation Methods
KU Leuven
2024-2025
Wageningen University & Research
2021-2024
Ningbo University
2020-2021
Chymosin and pepsin are the two major enzymes in coagulants for cheese industry. They affect milk coagulation properties, curd composition, casein hydrolysis consequent development of texture. Limited knowledge is available on effect chymosin/pepsin ratio mentioned factors. This study aimed (1) to better understand hydrolysis, rheological textural properties model during storage, (2) link properties. For this purpose, were prepared which between was systematically varied. Our results showed...