The relationship between rheological parameters and whey separation in milk gels-Reference-Cited by-同舟云学术

The relationship between rheological parameters and whey separation in milk gels

Published:2001-07 Issue:4-6 Volume:15 Page:603-608
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lucey John A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference27 articles.

1. Effect of denaturation of β-lactoglobulin on texture properties of set-style nonfat yoghurt. 1. Syneresis;Dannenberg;Milchwissenschaft,1988

2. Susceptibility of yoghurt to syneresis. Comparison of centrifugation and drainage methods;Harwalkar;Milchwissenschaft,1983

3. Relationship between microstructure and susceptibility to syneresis in yoghurt made from reconstituted nonfat dry milk;Harwalkar;Food Microstructure,1986

4. Formation and structure of acidified milk gels;Horne;International Dairy Journal,1999

5. Milk gel structure. V. Microstructure of yoghurt as related to the heating of milk;Kalab;Milchwissenschaft,1976

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