Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan-Reference-Cited by-同舟云学术

Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan

Published:2012-12 Issue:3 Volume:135 Page:1809-1817
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Blecker Christophe,Habib-Jiwan Jean-Michel,Karoui Romdhane

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet;Alexander;Colloids and Surfaces B: Biointerfaces,2004

2. Effect of heat treatment on the rennet clotting time of goat and cow milk;Allogio;Journal of Agricultural and Food Chemistry,2000

3. The effect of chymosin on κ-casein-coated polystyrene latex particles and bovine casein micelles;Anema;International Dairy Journal,1997

4. Z-potentials of casein micelles from reconstituted skim milk heated at 120°C;Anema;International Dairy Journal,1996

5. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin;Anema;Food Science and Technology,2007

Cited by 57 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

1. Effect of heat treatment and extraction pH on macroscopic and molecular properties of dromedary milk gel induced by Urtica dioica extracts;Journal of Food Measurement and Characterization;2024-07-24

2. Heat Stability Assessment of Milk: A Review of Traditional and Innovative Methods;Foods;2024-07-16

3. Unveiling Nano-Resveratrol induced by oil-in-water binding to human haemoglobin in the presence of holo-transferrin as binary and ternary systems: Spectroscopy, molecular dynamic and hemoglobin oxygenation approaches;Journal of Molecular Liquids;2024-05

4. Synchronous Front-Face Fluorescence Spectra: A Review of Milk Fluorophores;Foods;2024-03-06

5. Processed induced changes in casein during the manufacture of milk and dairy products;Casein;2024