K.B. Qvist - Concepedia

Author

K.B. Qvist

Also Known As

Bzuun Qvist, Karsten, K. B. Qvist, K. Qvist, K.B Qvist, K.B. QVIST, K.B. Qvist, KARSTEN B. QVIST, Karsten B Qvist, Karsten B. Qvist, Karsten Bzuun Qvist

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Royal Agricultural University Chr. Hansen (Denmark)University of Copenhagen Aarhus University Department of Agricultural Sciences

About

K.B. Qvist is an author at Royal Agricultural University specializing in biochemistry, food engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	18	695
2	Engineering	17	18	856
3	Medicine	14	14	638
4	Natural Sciences	13	13	649
5	Public Health	3	3	100

K.B. Qvist

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
Microstructure and Rheology of Yogurt Made with Cultures Differing Only in Their Ability to Produce Exopolysaccharides A.N. Hassan, Richard Ipsen, Thomas Janzen, Journal of Dairy Science	2003	253
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 Protein ChemistryGlycosylationBiochemistryIndividual Proteins TowardsProtein Folding	2001	141
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, Journal of Dairy Science	2011	126
Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel M. Færgemand, K.B. Qvist Food Hydrocolloids Biopolymer GelEngineeringFunctional PropertyRheological PropertiesRheological Property	1997	99
Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus M. Færgemand, Jeanette Otte, K.B. Qvist Food Hydrocolloids EngineeringCellular EnzymologyBiochemistryBiotransformationEnzymatic Cross-linking	1997	93
Direct Observation of Bacterial Exopolysaccharides in Dairy Products Using Confocal Scanning Laser Microscopy A.N. Hassan, Joseph F. Frank, K.B. Qvist Journal of Dairy Science	2002	86
Protease‐Induced Aggregation and Gelation of Whey Proteins Jeanette Otte, Zhi Yong Ju, M. Færgemand, Journal of Food Science Protein ChemistryBiomanufacturingBiochemistryProtein FoldingAbstract Aggregation	1996	77
Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure Richard Ipsen, Jeanette Otte, K.B. Qvist Journal of Dairy Research	2001	75
Large-scale Preparation of β-Lactoglobulin A and B by Ultrafiltration and Ion-exchange Chromatography K.R. Kristiansen, Jeanette Otte, Richard Ipsen, International Dairy Journal Purification MethodIon-exchange ChromatographyBiochemistryβ-Lactoglobulin ALarge-scale Preparation	1998	75
UNIAXIAL COMPRESSION OF UF‐FETA CHEESE RELATED TO SENSORY TEXTURE ANALYSIS Helle Wium, K.B. Qvist Journal of Texture Studies Sensory Texture AnalysisFeta CheesesEngineeringFood AnalysisMechanical Engineering	1997	75

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