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Current Opinion in Biotechnology|February 1, 2022
Can recombinant milk proteins replace those produced by animals?Kasper Hettinga, Etske BijlFood Chemistry|May 23, 2018
Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasminChunyue Zhang, Etske Bijl, Kasper HettingaComprehensive Reviews in Food Science and Food Safety|December 18, 2020
The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A ReviewChunyue Zhang, Etske Bijl, Birgitta Svensson, et al.Food Research International (Ottawa, Ont.)|March 4, 2023
Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheesesHuifang Cai, Etske Bijl, Elke Scholten, et al.Journal of Dairy Science|November 18, 2019
Stability of fat globules in UHT milk during proteolysis by the AprX protease from Pseudomonas fluorescens and by plasminChunyue Zhang, Etske Bijl, Karinska Eunike Muis, et al.European Biophysics Journal : EBJ|August 22, 2018
A quantitative model of the bovine casein micelle: ion equilibria and calcium phosphate sequestration by individual caseins in bovine milkEtske Bijl, Thom Huppertz, Hein van Valenberg, et al.Food Chemistry|January 1, 2025
Wax-coated dried-milk-spot paper for human milk protein compositional analysisPeiheng Wang, Kasper Hettinga, Elske M Brouwer-Brolsma, et al.Journal of Dairy Science|May 16, 2024
Linking variation in the casein fraction and salt composition to casein micelle size in milk of Dutch dairy goatsSwantje Breunig, Richard P M A Crooijmans, Henk Bovenhuis, et al.Journal of Dairy Science|February 8, 2021
Variations in N-linked glycosylation of glycosylation-dependent cell adhesion molecule 1 (GlyCAM-1) whey protein: Intercow differences and dietary effectsRivca L Valk-Weeber, Kelly Nichols, Lubbert Dijkhuizen, et al.Food Chemistry|January 22, 2025
The effect of β-casein addition on properties and rennet behavior of reassembled casein micellesZekun Fan, Huifang Cai, Lotte Keldermans, et al.Pageof 2