Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy-Reference-Cited by-同舟云学术

Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy

Published:2021-09 Issue:9 Volume:104 Page:9505-9520
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Vollmer Almut H.^ORCID,Kieferle Ingrun,Youssef Nabil N.,Kulozik Ulrich^ORCID

Funder

University of Utah

Deutsche Forschungsgemeinschaft

Utah Agricultural Experiment Station

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference27 articles.

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3. Effects of emulsifying agents on the microstructure and other characteristics of process cheese: A review;Caric;Food Microstruct.,1985

4. Heat Stability of Concentrated Milk Systems: Kinetics of the Dissociation and Aggregation in High Heated Concentrated Milk Systems;Dumpler,2018

5. Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection;Dumpler;Dairy Sci. Technol.,2017

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