Proteolysis Interactions

Proteolysis Interactions is a biochemical process that refers to the selective cleavage of peptide bonds in casein and whey proteins during cheese ripening, mediated by endogenous enzymes and microbial activators, which distinguishes it from non-proteolytic degradation pathways by specifically generating bioactive peptides and amino acid derivatives central to flavor development and textural modification in cheese matrices.

14

Publications

931

Citations

60

Authors

23

Institutions

Publications per year

2017–2026

2

Authors

60

  1. QL
    Qian Liu

    Northeast Agricultural University, China

    2 publications · 86 citations

    2

    h-index

  2. FS
    Fangda Sun

    Northeast Agricultural University, China

    2 publications · 86 citations

    2

    h-index

  3. BK
    Baohua Kong

    Northeast Agricultural University, China

    2 publications · 86 citations

    2

    h-index

  4. MP
    Marc Piechaczyk

    Centre National de la Recherche Scientifique, France

    1 publications · 70 citations

    1

    h-index

  5. FL
    Frosty Loechel

    University of Copenhagen, Denmark

    1 publications · 180 citations

    1

    h-index

1–5 of 60

Venues

  1. Journal of Biological Chemistry

    JBC · 3 publications · 389 citations

    3

    h-index

  2. Molecular Biology of the Cell

    MBC · 1 publications · 70 citations

    1

    h-index

  3. Endocrinology

    1 publications · 28 citations

    1

    h-index

  4. 1

    h-index

  5. Toxicon

    1 publications · 25 citations

    1

    h-index

1–5