Application of an inline particle size device to microgel particles during post-processing of fresh cheese
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference33 articles.
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1. Inline Particle Size Analysis during Technical-Scale Processing of a Fermented Concentrated Milk Protein-Based Microgel Dispersion: Feasibility as a Process Control;Dairy;2023-02-21
2. Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs;Foods;2022-02-22
3. Understanding the fermentation factors affecting the separability of fermented milk: A model system study;Food Structure;2021-10
4. Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties;Comprehensive Reviews in Food Science and Food Safety;2021-09-08
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