K. Žolnere

Cheese proteolysis and matrix disintegration during in vitro digestion

D. Everett, K. Žolnere, M. Arnold, 2019, Food Structure.

Lactose hydrolysis in different solids content whey and milk permeates

I. Ciproviča, K. Žolnere, 2019 .

The comparison of commercially available β-galactosidases for dairy industry : review

I. Ciproviča, K. Žolnere, 2017 .

The impact of calcium ions on commercially available β-galactosidase

I. Ciproviča, J. Liepiņš, K. Žolnere, 2017 .