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Preparation of Ph-Responsive Chitosan Microspheres Containing Aminopeptidase and Their Potential Application in Accelerating Cheese Ripening

https://doi.org/10.2139/ssrn.4162328
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inferredcites →https://doi.org/10.1002/bit.20755openalex-extracted
Study of the near‐neutral pH‐sensitivity of chitosan/gelatin hydrogels by turbidimetry and microcantilever deflection
inferredcites →https://doi.org/10.1007/978-1-4899-7681-9_12openalex-extracted
Biochemistry of Cheese Ripening
inferredcites →https://doi.org/10.1007/978-94-009-1774-3_11openalex-extracted
Acceleration of cheese ripening
inferredcites →https://doi.org/10.1007/bf01195276openalex-extracted
Determination of aminopeptidase activity in cheese
inferredcites →https://doi.org/10.1007/s13197-018-3482-6openalex-extracted
Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics
inferredcites →https://doi.org/10.1016/j.anres.2016.06.002openalex-extracted
Encapsulation of protease from Aspergillus oryzae and lipase from Thermomyces lanuginoseus using alginate and different copolymer types
inferredcites →https://doi.org/10.1016/j.carbpol.2015.04.020openalex-extracted
Fabrication of chitosan microspheres using vanillin/TPP dual crosslinkers for protein antigens encapsulation
inferredcites →https://doi.org/10.1016/j.colsurfb.2005.06.001openalex-extracted
Modulation of surface charge, particle size and morphological properties of chitosan–TPP nanoparticles intended for gene delivery
inferredcites →https://doi.org/10.1016/j.foodchem.2011.12.017openalex-extracted
The effect of elevated temperature on ripening of Dutch type cheese
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.10.002openalex-extracted
Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: pH-triggered release
inferredcites →https://doi.org/10.1016/j.foostr.2017.05.003openalex-extracted
Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening
inferredcites →https://doi.org/10.1016/j.idairyj.2006.01.005openalex-extracted
Microencapsulation of enzymes for potential application in acceleration of cheese ripening
inferredcites →https://doi.org/10.1016/j.idairyj.2019.104598openalex-extracted
Somatic cells: A potential tool to accelerate low-fat goat cheese ripening
inferredcites →https://doi.org/10.1016/j.lwt.2010.08.022openalex-extracted
Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese
inferredcites →https://doi.org/10.1016/j.ultsonch.2020.105140openalex-extracted
Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening
inferredcites →https://doi.org/10.1111/1471-0307.12406openalex-extracted
Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening
inferredcites →https://doi.org/10.1111/1750-3841.14998openalex-extracted
Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese
inferredcites →https://doi.org/10.1111/j.1365-2621.1988.tb07813.xopenalex-extracted
Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint‐Paulin Type Cheese
inferredcites →https://doi.org/10.1111/j.1471-0307.2012.00821.xopenalex-extracted
The effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese
inferredcites →https://doi.org/10.1208/pt070250openalex-extracted
Studies on effect of pH on cross-linking of chitosan with sodium tripolyphosphate: A technical note
inferredcites →https://doi.org/10.14674/ijfs-1712openalex-extracted
A COMPARATIVE STUDY ON THE EFFECT OF HIGH HYDROSTATIC PRESSURE ON RIPENING OF TURKISH WHITE CHEESE FROM DIFFERENT MILK SPECIES
inferredcites →https://doi.org/10.3168/jds.s0022-0302(05)72946-5openalex-extracted
Use of Chitosan to Prolong Mozzarella Cheese Shelf Life
inferredcites →https://doi.org/10.4236/fns.2017.85035openalex-extracted
Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
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