Effect of jujube pulp on acid- and rennet-induced coagulation properties of milk
Author:
Funder
Ludong University
Yantai Science and Technology Bureau
Publisher
American Dairy Science Association
Reference40 articles.
1. Chemical interactions among caseins during rennet coagulation of milk;Amaro-Hernández;J. Dairy Sci.,2022
2. Effect of green tea extract on heat-induced protein interactions and rennet coagulation in milk;Aslandag;Int. Dairy J.,2023
3. Ultrasound-assisted ascorbic acid solution pretreated hot-air drying improves drying characteristics and quality of jujube slices;Bao;J. Sci. Food Agric.,2023
4. Influence of transglutaminase protein cross-linking on the rennet coagulation of casein;Bönisch;Food Hydrocoll.,2008
5. Rheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gum;Bulut-Solak;Int. Dairy J.,2015
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