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Current Opinion in Biotechnology|February 1, 2022
Can recombinant milk proteins replace those produced by animals?Kasper Hettinga, Etske BijlNutrition Reviews|July 16, 2015
Dairy in a sustainable diet: a question of balanceToon van Hooijdonk, Kasper HettingaFood Chemistry|May 23, 2018
Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasminChunyue Zhang, Etske Bijl, Kasper HettingaJournal of Agricultural and Food Chemistry|January 28, 2025
Suckling Rat Pup Model: Do Caprine Milk Lactoferrin and Immunoglobulins Have Different Digestion and Absorption Properties from That of Human and Bovine Species?Lina Zhang, Ying Ma, Kasper Hettinga, et al.Data in Brief|February 20, 2020
Dataset on proteomic changes of whey protein after different heat treatmentLing Xiong, Sjef Boeren, Jacques Vervoort, et al.Comprehensive 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 Chemistry|September 14, 2020
Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatmentLing Xiong, Sjef Boeren, Jacques Vervoort, 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.Proteome Science|February 3, 2017
An interactomics overview of the human and bovine milk proteome over lactationLina Zhang, Aalt D J van Dijk, Kasper HettingaFood Ethics|January 30, 2026
Beyond Intention: An Exploration on How Precision Fermentation Technology for Animal-Free Cheese may Affect the Meaning of CheeseRenske Bouma, Kasper Hettinga, Mariana Hase Ueta, et al.Pageof 7