Grainy properties of post–heating fermented milk with different particle sizes-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Grainy properties of post–heating fermented milk with different particle sizes

Published:2024-04 Issue: Volume:198 Page:116003
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gao Fei^ORCID,Li Hongliang,Ma Hairan,Wang Pengjie,Mao XueYing,Liu Rong,Fang Bing,Chen Juan,Zhu Longjiao,Zhu Yinhua,Chen Chong,Zhang Weibo,Li Dongdong

Publisher

Elsevier BV

Reference19 articles.

1. Oral somatosensatory acuity is related to particle size perception in chocolate;Breen;Scientific Reports,2019

2. Creaminess in relation to consistency and particle size in stirred fat–free yogurt;Cayot;International Dairy Journal,2008

3. Growth kinetics and fractal dimensions of casein particles during acidification;Chardot;Journal of Dairy Science,2002

4. Influence of post-heating treatment on the sensory and textural properties of stirred fermented milk;Gao;Foods,2023

5. Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis;Gilbert;Journal of Dairy Science,2020

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP