Fat-free fermented concentrated milk protein-based microgel dispersions manufactured at technical scale: Production parameters as drivers of textural properties-Reference-Cited by-同舟云学术

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Fat-free fermented concentrated milk protein-based microgel dispersions manufactured at technical scale: Production parameters as drivers of textural properties

Published:2022-04 Issue: Volume:127 Page:105195
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Heck Anisa^ORCID,Schäfer Johannes,Hitzmann Bernd,Hinrichs Jörg

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference44 articles.

1. LS 13 320 particle size analyzer manual;Beckman Coulter,2011

2. Sensitive real-time measurement of the refractive index and attenuation coefficient of milk and milk-cream mixtures;Calhoun;Journal of Dairy Science,2010

3. Technik des Thermo-Speisequark-Verfahrens;Dolle;Deutsche Milchwirtschaft,1977

4. Quark, quark-like products, and concentrated yogurts;Farkye,2017

5. Microgel suspensions: Fundamentals and applications;Fernandez-Nieves,2011

Cited by 3 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. 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. Microfiltration Processing of Raw Materials for the Fermented Milk Product Making;Lecture Notes in Networks and Systems;2022

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