1. A method for the inline measurement of milk gel firmness using an optical sensor;O Arango;Journal of dairy science,2018
2. Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes;Peng Gao;LWT,2022
3. Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet-curd cheese: A review;Timothy P Guinee;International Dairy Journal,2021
4. Requirements and design patterns for adaptive, autonomous, and context-aware digital twins in industry 4.0 digital factories;Paolo Bellavista;Computers in Industry,2023