Understanding cheese texture: Role of casein hydrolysis and bolus properties

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	Scholten, Elke, Promotor Sala, Guido, Co-promotor Bijl, Etske, Co-promotor
Award date	14 Sep 2022
Place of Publication	Wageningen
Publisher	Wageningen University
Print ISBNs	9789464473346
DOIs	https://doi.org/10.18174/574507
Publication status	Published - 2022

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Projects

• 1 Finished

Projects per year

• 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

  • cheeses 100%
  • milk curds 56%
  • texture 37%
  • casein 35%
  • proteinases 24%

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Cai, H. (2022). Understanding cheese texture: Role of casein hydrolysis and bolus properties. [internal PhD, WU, Wageningen University]. Wageningen University. https://doi.org/10.18174/574507

Cai, Huifang. / Understanding cheese texture : Role of casein hydrolysis and bolus properties. Wageningen : Wageningen University, 2022. 229 p.

@phdthesis{5afd6663a3e34292a9b30e1667a1a6dc,

title = "Understanding cheese texture: Role of casein hydrolysis and bolus properties",

author = "Huifang Cai",

note = "WU thesis 8177 Includes bibliographical references. - With summary in English",

year = "2022",

doi = "10.18174/574507",

language = "English",

isbn = "9789464473346",

publisher = "Wageningen University",

school = "Wageningen University",

}

Cai, H 2022, 'Understanding cheese texture: Role of casein hydrolysis and bolus properties', Doctor of Philosophy, Wageningen University, Wageningen. https://doi.org/10.18174/574507

Understanding cheese texture : Role of casein hydrolysis and bolus properties. / Cai, Huifang.

Wageningen : Wageningen University, 2022. 229 p.

Research output: Thesis › internal PhD, WU

TY - THES

T1 - Understanding cheese texture

T2 - Role of casein hydrolysis and bolus properties

AU - Cai, Huifang

N1 - WU thesis 8177 Includes bibliographical references. - With summary in English

PY - 2022

Y1 - 2022

UR - https://edepot.wur.nl/574507

U2 - 10.18174/574507

DO - 10.18174/574507

M3 - internal PhD, WU

SN - 9789464473346

PB - Wageningen University

CY - Wageningen

ER -

Cai H. Understanding cheese texture: Role of casein hydrolysis and bolus properties. Wageningen: Wageningen University, 2022. 229 p. doi: 10.18174/574507