T. Allmere

发表

Modification of IgE binding to beta-lactoglobulin by fermentation and proteolysis of cow's milk.

E. Telemo, U. Bengtsson, B. Ekstrand, 2005, Journal of agricultural and food chemistry.

Comparison of milk protein composition in a Swedish and a Danish dairy herd using reversed phase HPLC

H. Lindmark-Månsson, A. Wedholm, L. Bach Larsen, 2006 .

Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk

Sofia V. Silva, F. Malcata, A. Andrén, 2003 .

Effect of genetic polymorphism of milk proteins on rheology of acid-induced milk gels

A. Andrén, A. Lundén, T. Allmere, 2007 .

Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk

A. Andrén, A. Lundén, T. Allmere, 2009, Journal of Dairy Research.

Interactions between different genetic variants of β-lactoglobulin and κ-casein A during heating of skim milk

A. Andrén, L. Björck, T. Allmere, 1997 .

Rheological properties of acidified gels of skim milk from cows selected for high or low milk fat concentration

A. Andrén, M. Åkerlind, T. Allmere, 1999 .

Flavour and texture in sourmilk affected by thickeners and fat content

K. Wendin, L. Johansson, R. Solheim, 1997 .

Studies on Rheological Properties of Stirred Milk Gels Made from Milk with Defined Genetic Variants of κ-Casein and β-Lactoglobulin

A. Andrén, M. Lindersson, L. Björck, 1998 .