K.B. Qvist

Microstructure and Rheology of Yogurt Made with Cultures Differing Only in Their Ability to Produce Exopolysaccharides

A.N. Hassan, Richard Ipsen, Thomas Janzen et al. · Journal of Dairy Science · 2003 · 258 citations · Full text

Agriculture, Food Science, Microbiology +15

Influence of transglutaminase treatment of skim milk on the formation of ε-(γ-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking

Ranjan Sharma, P. Chr. Lorenzen, K.B. Qvist · International Dairy Journal · 2001 · 141 citations

Life Sciences, Biochemistry, Molecular Biology +8

Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows

Pernille Frederiksen, K.K. Andersen, Marianne Hammershøj et al. · Journal of Dairy Science · 2011 · 128 citations · Full text

Agriculture, Animal Sciences, Dairy Science +14

Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel

M. Færgemand, K.B. Qvist · Food Hydrocolloids · 1997 · 100 citations

Agriculture, Biochemistry, Food Science +13

Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus

M. Færgemand, Jeanette Otte, K.B. Qvist · Food Hydrocolloids · 1997 · 93 citations

Agriculture, Biochemistry, Food Science +12