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
Parents
14
Antagonisms between Kinetin and Amino Acids
Hiroh Shibaoka, Kenneth V. Thimann · PLANT PHYSIOLOGY · 1970 · 97 citations · Full text
1–5 of 14
60
2
h-index
2
h-index
2
h-index
1
h-index
1
h-index
1–5 of 60
23
University of Copenhagen
Copenhagen, Denmark
2 h-index
3 publications
533 citations
Northeast Agricultural University
Harbin, China
2 h-index
10 publications
486 citations
University of Winnipeg
Winnipeg, Canada
1 h-index
1 publications
180 citations

University of Manitoba
Winnipeg, Canada
1 h-index
3 publications
540 citations

Fundação Oswaldo Cruz
Rio de Janeiro, Brazil
1 h-index
1 publications
25 citations

De Montfort University
Leicester, United Kingdom
1 h-index
2 publications
56 citations
Graz University of Technology
Graz, Austria
1 h-index
2 publications
56 citations
Instituto Butantan
São Paulo, Brazil
1 h-index
4 publications
100 citations
1–8 of 23
JBC · 3 publications · 389 citations
3
h-index
MBC · 1 publications · 70 citations
1
h-index
1 publications · 28 citations
1
h-index
1 publications · 15 citations
1
h-index
1 publications · 25 citations
1
h-index
1–5