Qvist KB - Search Results

1

Initial stage of cheese production: a molecular modeling study of bovine and camel chymosin complexed with peptides from the chymosin-sensitive region of κ-casein.

Sørensen J, Palmer DS, Qvist KB, Schiøtt B. Sørensen J, et al. Among authors: qvist kb. J Agric Food Chem. 2011 May 25;59(10):5636-47. doi: 10.1021/jf104898w. Epub 2011 May 3. J Agric Food Chem. 2011. PMID: 21476511

2

Bovine chymosin: a computational study of recognition and binding of bovine kappa-casein.

Palmer DS, Christensen AU, Sørensen J, Celik L, Qvist KB, Schiøtt B. Palmer DS, et al. Among authors: qvist kb. Biochemistry. 2010 Mar 23;49(11):2563-73. doi: 10.1021/bi902193u. Biochemistry. 2010. PMID: 20155951

3

Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows.

Frederiksen PD, Andersen KK, Hammershøj M, Poulsen HD, Sørensen J, Bakman M, Qvist KB, Larsen LB. Frederiksen PD, et al. Among authors: qvist kb. J Dairy Sci. 2011 Oct;94(10):4787-99. doi: 10.3168/jds.2011-4343. J Dairy Sci. 2011. PMID: 21943730 Free article.

4

Camel and bovine chymosin: the relationship between their structures and cheese-making properties.

Langholm Jensen J, Mølgaard A, Navarro Poulsen JC, Harboe MK, Simonsen JB, Lorentzen AM, Hjernø K, van den Brink JM, Qvist KB, Larsen S. Langholm Jensen J, et al. Among authors: qvist kb. Acta Crystallogr D Biol Crystallogr. 2013 May;69(Pt 5):901-13. doi: 10.1107/S0907444913003260. Epub 2013 Apr 19. Acta Crystallogr D Biol Crystallogr. 2013. PMID: 23633601 Free PMC article.

5

The function of the milk-clotting enzymes bovine and camel chymosin studied by a fluorescence resonance energy transfer assay.

Jensen JL, Jacobsen J, Moss ML, Rasmussen F, Qvist KB, Larsen S, van den Brink JM. Jensen JL, et al. Among authors: qvist kb. J Dairy Sci. 2015 May;98(5):2853-60. doi: 10.3168/jds.2014-8672. Epub 2015 Feb 26. J Dairy Sci. 2015. PMID: 25726113 Free article.

6

Identification of peptides in aggregates formed during hydrolysis of beta-lactoglobulin B with a Glu and Asp specific microbial protease.

Otte J, Lomholt SB, Halkier T, Qvist KB. Otte J, et al. Among authors: qvist kb. J Agric Food Chem. 2000 Jun;48(6):2443-7. doi: 10.1021/jf990947o. J Agric Food Chem. 2000. PMID: 10888565

7

Monitoring the aggregation of single casein micelles using fluorescence microscopy.

Bomholt J, Moth-Poulsen K, Harboe M, Karlson AO, Qvist KB, Bjørnholm T, Stamou DG. Bomholt J, et al. Among authors: qvist kb. Langmuir. 2011 Feb 1;27(3):866-9. doi: 10.1021/la1035163. Epub 2011 Jan 4. Langmuir. 2011. PMID: 21204574

8

Classification of Lactococcus lactis cell envelope proteinase based on gene sequencing, peptides formed after hydrolysis of milk, and computer modeling.

Børsting MW, Qvist KB, Brockmann E, Vindeløv J, Pedersen TL, Vogensen FK, Ardö Y. Børsting MW, et al. Among authors: qvist kb. J Dairy Sci. 2015 Jan;98(1):68-77. doi: 10.3168/jds.2014-8517. Epub 2014 Nov 7. J Dairy Sci. 2015. PMID: 25465631 Free article.

9

Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides.

Hassan AN, Ipsen R, Janzen T, Qvist KB. Hassan AN, et al. Among authors: qvist kb. J Dairy Sci. 2003 May;86(5):1632-8. doi: 10.3168/jds.S0022-0302(03)73748-5. J Dairy Sci. 2003. PMID: 12778573 Free article.

10

Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems.

Ipsen R, Otte J, Lomholt SB, Qvist KB. Ipsen R, et al. Among authors: qvist kb. J Dairy Res. 2000 Aug;67(3):403-13. doi: 10.1017/s0022029900004337. J Dairy Res. 2000. PMID: 11037236

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