Alting, Arno C.

Flavor Release and Perception of Flavored Whey Protein Gels: Perception Is Determined by Texture Rather than by Release

Weel, K. G. C., Boelrijk, A. E. M., Alting, A. C., van Mil, P. J. J. M., Burger, J. J., Gruppen, H., Voragen, A. G. J., & Smit, G. (2002) · Journal of Agricultural and Food Chemistry

Sensory Analysis and Statistical MethodsProteins in Food Systems

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Diversity of cell envelope proteinase specificity among strains of Lactococcus lactis and its relationship to charge characteristics of the substrate-binding region.

Exterkate, F. A., Alting, A. C., & Bruinenberg, P. G. (1993) · Applied and Environmental Microbiology

Enzyme Production and CharacterizationProbiotics and Fermented Foods

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Engineering of the substrate-binding region of the sublilisin-like, cell-envelop proteinase of Lactococcus lactis

Siezen, R. J., Bruinenberg, P. G., Vos, P., Alen-Boerrigter, I. V., Nijhuis, M., Alting, A. C., Exterkate, F. A., & Vos, W. M. D. (1993) · "Protein Engineering, Design and Selection"

Enzyme Production and CharacterizationEnzyme Catalysis and Immobilization

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