Etske Bijl

wageningen university and research

H指数:13

被引数:849

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Development of hybrid semi-hard cheese: The potential of incorporating pea and faba bean proteins

开发混合半硬质奶酪：豌豆和蚕豆蛋白添加的潜力

Future Foods

IF8.2

2026-04-240

OAAI

Global analysis of bovine milk protein variants using multi-breed DNA sequence data

利用多品种DNA序列数据对牛乳蛋白质变体进行全球分析

BMC Genomics

IF3.7

2026-04-100

OAAI

Sustainable urban futures reimagined: technology-driven food production with precision fermentation

可持续城市未来再构想：由技术驱动的精准发酵食品生产

Frontiers in Sustainable Food Systems

IF3.1

2026-04-070

OAAI

Foam stabilization by two genetic variants of recombinant αs1-casein

重组αs1-酪蛋白两种基因变体的泡沫稳定性

Journal of Colloid and Interface Science

IF9.7

2026-02-170

OAAI

Effect of heat treatment on casein micelle structure and acid and rennet gel properties in goat and cow milk – a SESANS approach

热处理对山羊奶和牛奶中酪蛋白胶束结构以及酸性和凝乳酶凝胶性质的影响——一种SESANS方法

Food Hydrocolloids

IF12.4

2025-11-110

PRE

Comparing coagulation behaviour of reassembled and native casein micelles during renneting, acid gelation and gastric clotting

比较重组和天然酪蛋白胶束在凝乳酶凝固、酸凝胶化和胃凝乳过程中的凝聚行为

FOOD HYDROCOLLOIDS

IF12.4

2025-06-070

OAAI

Heating affects gelation properties and casein micelle structure in goat and cow milk differently

加热对不同方式影响山羊奶和牛奶的凝胶特性和酪蛋白胶束结构。

Food Structure

IF5.9

2025-06-060

OAAI

Casein network formation at oil-water interfaces is reduced by β-casein and increased by Ca2+

FOOD HYDROCOLLOIDS

IF12.4

2025-03-010

Unravelling the dominant role of phosphorylation degree in governing the functionality of reassembled casein micelles: Implications for future dairy production through precision fermentation

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

Effect of chymosin/pepsin ratio on milk coagulation and physical properties of model cheese

FOOD HYDROCOLLOIDS

IF12.4

2024-11-011

Linking variation in the casein fraction and salt composition to casein micelle size in milk of Dutch dairy goats

将荷兰奶山羊牛奶中酪蛋白部分和盐组成的变化与酪蛋白胶束大小联系起来

JOURNAL OF DAIRY SCIENCE

IF4.4

2024-09-012

OAAI

Interfacial network formation by casein blends in the presence of Ca 2+is dominated by β- and κ-casein

FOOD HYDROCOLLOIDS

IF12.4

2024-09-011

Relationship between the perception of complex textural attributes and the bolus properties of cheese

FOOD HYDROCOLLOIDS

IF12.4

2024-05-012

Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles

FOOD HYDROCOLLOIDS

IF12.4

2024-04-0110

Linking casein hydrolysis by chymosin and plasmin to the rheological and textural properties of model cheese

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-08-013

OAAI

Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses

FOOD RESEARCH INTERNATIONAL

IF8

2023-03-018

PRE

Can recombinant milk proteins replace those produced by animals?

CURRENT OPINION IN BIOTECHNOLOGY

IF7

2022-06-0134

OAAI

Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows

INTERNATIONAL DAIRY JOURNAL

IF3.4

2021-08-0117

OAAI

Variations in N-linked glycosylation of glycosylation-dependent cell adhesion molecule 1 (GlyCAM-1) whey protein: Intercow differences and dietary effects

糖基化依赖性细胞粘附分子1 (GlyCAM-1) 乳清蛋白的N-连接糖基化的变化: 牛间差异和饮食影响

JOURNAL OF DAIRY SCIENCE

IF4.4

2021-04-015

OAAI

Stability of fat globules in UHT milk during proteolysis by the AprX protease from Pseudomonas fluorescens and by plasmin

JOURNAL OF DAIRY SCIENCE

IF4.4

2020-01-0129

OAAI

Etske Bijl

个人简介

教育背景

工作经历

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