Huifang Cai

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1 Similar Profiles

1 Poster
1 Article
1 internal PhD, WU

Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses
Cai, H., Bijl, E., Scholten, E. & Sala, G., Mar 2023, In: Food Research International. 165, 112421.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
1 Citation (Scopus)
Understanding cheese texture: Role of casein hydrolysis and bolus properties
Cai, H., 2022, Wageningen: Wageningen University. 229 p.
Research output: Thesis › internal PhD, WU

Open Access
Effect of plasmin on casein hydrolysis and textural properties of a model cheese during ripening
Cai, H., Bijl, E., Scholten, E. & Sala, G., 3 Nov 2021.
Research output: Contribution to conference › Poster › Academic

Engineering of cheese texture by modifying in the curd the ratio among casein fractions and the ratio among proteolytic enzymes.
Cai, H., Scholten, E., Bijl, E. & Sala, G.
20/01/18 → 14/09/22
Project: PhD

Huifang Cai, MSc

Fingerprint

Research output

Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses

Understanding cheese texture: Role of casein hydrolysis and bolus properties

Effect of plasmin on casein hydrolysis and textural properties of a model cheese during ripening

Projects

Engineering of cheese texture by modifying in the curd the ratio among casein fractions and the ratio among proteolytic enzymes.