Author:
Langendorff V,Cuvelier G,Launay B,Michon C,Parker A,De Kruif C.G
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference23 articles.
1. Concentration of the proteins of skimmed milk by membraneless, isobaric osmosis;Antonov;Carbohydr. Polym.,1982
2. Interaction between particles suspended in solutions of macromolecules;Asakura;Polym. Sci.,1958
3. Séparation de phase, rhéologie et structure des mélanges caséine micellaires-galactomananes;Bourriot;Les Cahiers de Rhéologie,1997
4. Interactions between carrageenans and casein micelles: electrophoretic and hydrodynamic properties of particles;Dalgleish;Food Hydrocolloids,1988
5. The viscosity of milk during the initial stages of renneting;De Kruif;Neth. Milk Dairy J.,1992
Cited by
89 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献