Milk protein gels
Author:
Publisher
Elsevier
Reference206 articles.
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2. Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: structure, viscoelasticity and syneresis of gels;Aichinger;Colloids Surf. B: Biointerfaces,2003
3. Application of transmission diffusive wave spectroscopy to the study of gelation of milk by acidification and rennet;Alexander;Colloids Surf. B: Biointerfaces,2004
4. Impact of high hydrostatic pressure and heat treatments on milk gel properties;Al-Nabulsi;Int. J. Food Prop.,2012
5. Effect of pH at pressure treatment on the acid gelation of skim milk;Anema;Innovative Food Sci. Emerg. Technol.,2010
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