Get started
Author

K.B. Qvist

Observed names: K. B. Qvist, K. Qvist, K.B Qvist, K.B. QVIST, KARSTEN B. QVIST, Karsten B Qvist, Karsten B. Qvist, Karsten Bzuun Qvist, Qvist, K B, Qvist, K. B.
OpenAlex ID: A5111639657
Microstructure and Rheology of Yogurt Made with Cultures Differing Only in Their Ability to Produce Exopolysaccharides
2003 · A.N. Hassan, R. Ipsen, et al. · Journal of Dairy Science · 278
PDF
Influence of transglutaminase treatment of skim milk on the formation of ε-(γ-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking
2001 · Ranjan Sharma, Peter Chr. Lorenzen, et al. · International Dairy Journal · 145
Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows
2011 · P.D. Frederiksen, K.K. Andersen, et al. · Journal of Dairy Science · 137
PDF
Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel
1997 · M. Færgemand, K.B. Qvist · Food Hydrocolloids · 104
The Production, Action and Application of Rennet and Coagulants
2010 · M. Harboe, M. L. Broe, et al. · Wiley eBooks · 96
Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus
1997 · M. Færgemand, J. Otte, et al. · Food Hydrocolloids · 92
Direct Observation of Bacterial Exopolysaccharides in Dairy Products Using Confocal Scanning Laser Microscopy
2002 · Ashraf N. Hassan, Joseph F. Frank, et al. · Journal of Dairy Science · 88
PDF
Protease‐Induced Aggregation and Gelation of Whey Proteins
1996 · J. OTTE, Z.Y. JU, et al. · Journal of Food Science · 79
Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure
2001 · RICHARD IPSEN, JEANETTE OTTE, et al. · Journal of Dairy Research · 77
Large-scale Preparation of β-Lactoglobulin A and B by Ultrafiltration and Ion-exchange Chromatography
1998 · K.R. Kristiansen, J. Otte, et al. · International Dairy Journal · 75
Uniaxial Compression of Uf‐feta Cheese Related to Sensory Texture Analysis
1997 · H. WIUM, K.B. QVIST, et al. · Journal of Texture Studies · 75
Relation between sensory texture analysis and rheological properties of stirred yogurt
1999 · ANNE SKRIVER, JENS HOLSTBORG, et al. · Journal of Dairy Research · 72
Aggregate Formation during Hydrolysis of β-Lactoglobulin with a Glu and Asp Specific Protease from Bacillus licheniformis
1997 · Jeanette Otte, Stig B. Lomholt, et al. · Journal of Agricultural and Food Chemistry · 69
Research Note: Importance of Hen Age and Egg Storage Time for Egg Albumen Foaming
2001 · Marianne Hammershøj, Karsten B. Qvist · LWT · 67
Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate
1995 · Z.Y. Ju, J. Otte, et al. · Journal of Dairy Science · 66
PDF
Rheological Characterization of Stirred Yoghurt: Viscometry
1993 · A. SKRIVER, H. ROEMER, et al. · Journal of Texture Studies · 65
Protease-induced gelation of unheated and heated whey proteins: effects of pH, temperature, and concentrations of protein, enzyme and salts
1999 · J. Otte, E. Schumacher, et al. · International Dairy Journal · 63
Influence of pH on surface properties of aqueous egg albumen solutions in relation to foaming behaviour
1999 · Marianne Hammershøj, Albert Prins, et al. · Journal of the Science of Food and Agriculture · 63
Analysis of bovine caseins and primary hydrolysis products in cheese by capillary zone electrophoresis
1997 · J. Otte, M. Zakora, et al. · Le Lait · 61
Hydrolysis of bovine β-Lactoglobulin by various proteases and identification of selected peptides
1997 · J. Otte, M. Zakora, et al. · International Dairy Journal · 58
Cross-linking of adsorbed casein films with transglutaminase
1999 · M Færgemand, B.S Murray, et al. · International Dairy Journal · 53
Relationship between rheological properties and degree of κ-casein proteolysis during renneting of milk
1997 · STIG B. LOMHOLT, KARSTEN B. QVIST · Journal of Dairy Research · 52
Identification of Peptides in Aggregates Formed during Hydrolysis of β-Lactoglobulin B with a Glu and Asp Specific Microbial Protease
2000 · J. Otte, S. B. Lomholt, et al. · Journal of Agricultural and Food Chemistry · 49
Rheological Properties and Cutting Time of Rennet Gels. Effect of pH and Enzyme Concentration
1998 · M.B López, S.B Lomholt, et al. · International Dairy Journal · 49
Rheological Properties of Uf‐feta Cheese Determined by Uniaxial Compression and Dynamic Testing
1997 · H. WIUM, K.B. QVIST · Journal of Texture Studies · 49
Works count: 83
Citation count: 3,072
H-index: 35
I10-index: 58
Year
Topic
Type