Rheological and microstructural properties of rennet gel made from caprine milk treated by HP-Reference-Cited by-同舟云学术

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Rheological and microstructural properties of rennet gel made from caprine milk treated by HP

Published:2020-02 Issue: Volume:267 Page:109710
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Nassar Khaled S.,Lu Jing,Pang Xiaoyang,Ragab Eman S.,Yue Yuanchun,Zhang Shuwen,Lv Jiaping

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Beijing Innovation Team of Technology System in Dairy Industry

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Rennet coagulation properties of raw, pasteurised and high pressure-treated goat milk;Buffa;Milchwissenschaft,2001

2. High pressure technology for cheese processing-a review;Chopde;Asian J. Dairy Food Res.,2014

3. Alpha(s1)-casein, milk composition and coagulation properties of goat milk;Clark;Small Rumin. Res.,2000

4. Composition and effect of blending of noncoagulating , poorly coagulating , and well-coagulating bovine milk from individual Danish Holstein cows;Frederiksen;J. Dairy Sci.,2011

5. Pressure-induced dissociation of casein micelles: size distribution and effect of temperature;Gebhardt;Braz. J. Med. Biol. Res.,2005

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3. Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review;Journal of Food Science and Technology;2024-03-06

4. Effects of Ultrasonic and Heat Treatments on the Physicochemical Properties and Rennet-Induced Coagulation Characteristics of Milk from Different Species;2024

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