Characterizing acidified and renneted gels with different soy milk and skim milk proportions-Reference-Cited by-同舟云学术

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Characterizing acidified and renneted gels with different soy milk and skim milk proportions

Published:2023-10 Issue: Volume:172 Page:113207
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Fang,Fan Wanning^ORCID,Wang Bingshou,Han Yixuan,Sun Xuemei

Funder

Ludong University

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats;Berrazaga;Journal of Dairy Science,2019

2. Effect of insoluble calcium concentration on rennet coagulation properties of milk;Choi;Journal of Dairy Science,2007

3. Cheese science and technology;Fox,2013

4. Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability;Ghosh;Journal of Food Science and Technology,2013

5. Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread;Giri;Journal of Food Science and Technology,2018

Cited by 1 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 jujube pulp on acid- and rennet-induced coagulation properties of milk;Journal of Dairy Science;2024-07

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