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Publications by Z.Y. Ju

Protease-Induced Gelation of Unheated and Heated Whey Proteins: Effects of pH, Temperature, and Concentrations of Protein, Enzyme and Salts

International Dairy Journal

Applied Microbiology

English

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Effects of pH, Calcium and Unheated Casein Micelle on Physical Properties of High-Temperature Heated Milk Rennet Curd.

NIPPON SHOKUHIN KOGYO GAKKAISHI

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Gelation of Whey Proteins.

NIPPON SHOKUHIN KOGYO GAKKAISHI

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Influence of Heat and pH on Structure and Conformation of Whey Proteins

International Dairy Journal

Applied Microbiology

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Influence of Protein Concentration and Coagulation Temperature on Rennet-Induced Gelation Characteristics and Curd Microstructure

Journal of Dairy Science

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Angiotensin I Converting Enzyme-Inhibitory Dipeptides in an Alkaline Protease Hydrolysate of Whey Protein.

Nippon Eiyo Shokuryo Gakkaishi

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Unheated and Minimally Heated Winter Greenhouse Production of Specialty Cut Flowers

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Heterophilic Aggregation and Gelation of Plasma Proteins by Cell Adhesion Protein.

Kobunshi Ronbunshu

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Chemical Engineering

Environmental Science

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Dynamic Rheological Behavior of Myofibrillar Proteins and Soybean Proteins During Heat-Induced Gelation.

Nippon Shokuhin Kagaku Kogaku Kaishi

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Preparation and Properties of Acid-Induced Gel of Whey Protein.

NIPPON SHOKUHIN KOGYO GAKKAISHI

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