Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles-Reference-Cited by-同舟云学术

Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles

Published:2017-12 Issue: Volume:102 Page:25-31
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Yan,Li Yuan,Wang Pengjie,Tian Yanbao,Liang Qi,Ren Fazheng

Funder

Chinese Ministry of Science and Technology

Gansu Agricultural University

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach;Alexander;Food Hydrocolloids,2008

4. Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering;Beliciu;Journal of Dairy Science,2009

5. Modeling rennet coagulation time and curd firmness of milk;Bittante;Journal of Dairy Science,2011

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