High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development

Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure

(2014) Bruno Ricardo de Castro Leite et al.   Innovative Food Science & Emerging Technologies

Effects of High Pressure Homogenization on the Activity, Stability, Kinetics and Three-Dimensional Conformation of a Glucose Oxidase Produced by Aspergillus niger

(2014) Alline Artigiani Lima Tribst et al.   PLoS One

Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures

(2013) Alline A.L. Tribst et al.   Innovative Food Science & Emerging Technologies

Proteolytic and milk-clotting activities of calf rennet processed by high pressure homogenization and the influence on the rheological behavior of the milk coagulation process

(2013) Bruno Ricardo de Castro Leite Júnior et al.   Innovative Food Science & Emerging Technologies

Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants

(2013) L.S. Alves et al.   JOURNAL OF DAIRY SCIENCE

Increasing fungi amyloglucosidase activity by high pressure homogenization

(2012) Alline Artigiani Lima Tribst et al.   Innovative Food Science & Emerging Technologies

Changes in commercial glucose oxidase activity by high pressure homogenization

(2012) Alline Artigiani Lima Tribst et al.   Innovative Food Science & Emerging Technologies

The effect of the high pressure homogenisation on the activity and stability of a commercial neutral protease from Bacillus subtilis

(2012) Alline A. L. Tribst et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of the Hydrolysis of Bovine κ-Casein by Camel and Bovine Chymosin: A Kinetic and Specificity Study

(2012) Kirsten Kastberg Møller et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of high pressure homogenization on the activity of a commercial β-galactosidase

(2012) Alline A. L. Tribst et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

High pressure homogenization of a fungi α-amylase

(2011) Alline Artigiani Lima Tribst et al.   Innovative Food Science & Emerging Technologies

Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization

(2011) R.M. Velázquez-Estrada et al.   Innovative Food Science & Emerging Technologies

Chymosin and other milk coagulants: sources and biotechnological interventions

(2010) A. Kumar et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin

(2010) Wei Liu et al.   FOOD CHEMISTRY

Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31

(2009) Carolina Merheb-Dini et al.   FOOD CHEMISTRY

Characterization and High-Pressure Microfluidization-Induced Activation of Polyphenoloxidase from Chinese Pear (Pyrus pyrifolia Nakai)

(2009) Wei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment

(2008) Wei Liu et al.   Innovative Food Science & Emerging Technologies