A non-invasive method for the characterisation of milk protein foams by image analysis-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

A non-invasive method for the characterisation of milk protein foams by image analysis

Published:2016-11 Issue: Volume:62 Page:1-9
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ewert Jacob,Claaßen Wolfgang,Glück Claudia,Zeeb Benjamin,Weiss Jochen,Hinrichs Jörg,Stressler Timo,Fischer Lutz

Funder

University of Hohenheim

German Federal Ministry of Economics and Technology

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference50 articles.

1. The thermolysin family (M4) of enzymes: Therapeutic and biotechnological potential;Adekoya;Chemical Biology and Drug Design,2009

2. Changes in functionality of whey protein and micellar casein after high pressure low temperature treatments;Baier;Food Hydrocolloids,2015

3. Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus;Bals;International Dairy Journal,2003

4. Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk;Borcherding;LWT – Food Science and Technology,2008

5. Effect of protein content, casein-whey protein ratio and pH value on the foaming properties of skimmed milk;Borcherding;International Journal of Dairy Technology,2009

Cited by 22 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. A time-resolved investigation at multiple-length scales of the structure of liquid foam stabilized by albumins from pea;Journal of Colloid and Interface Science;2025-01

2. An automated platform for measuring infant formula powder rehydration quality using a collaborative robot integrated with computer vision;Journal of Food Engineering;2024-12

3. Ability to re‐foam frothed milk at different solid concentrations and their foam structure;International Journal of Dairy Technology;2024-02-29

4. Foaming and sensory properties of bovine milk protein isolate and its associated enzymatic hydrolysates;International Dairy Journal;2023-02

5. Are micelles actually at the interface in micellar casein stabilized foam and emulsions?;Food Hydrocolloids;2022-08

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3