Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field-Reference-Cited by-同舟云学术

Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field

Published:2021-12 Issue: Volume:74 Page:102812
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Alehosseini Ali,Sharma Prateek,Kelly Alan L.,Sheehan Jeremiah J.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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Cited by 4 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. Pulsed electric field processing in the dairy sector: A review of applications, quality impact and implementation challenges;International Journal of Food Science & Technology;2024-02-14

2. Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices;Journal of Food Engineering;2023-03

3. ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese;Journal of Dairy Science;2022-06

4. A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices;Journal of Food Process Engineering;2021-12-22