Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure-Reference-Cited by-同舟云学术

Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure

Published:2014-12 Issue: Volume:26 Page:517-524
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Leite Bruno Ricardo de Castro,Tribst Alline Artigiani Lima,de Oliveira Miguel Meirelles,Cristianini Marcelo

Funder

Danisco® S.A.

CAPES - Brazilian Federal Agency for Support and Evaluation of Graduate Education

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

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3. Influence of transglutaminase protein cross-linking on the rennet coagulation of casein;Bonisch;Food Hydrocolloids,2008

4. Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels;Castillo;International Dairy Journal,2006

5. The biochemistry of ripening;Choisy,2000

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1. The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins;Heliyon;2024-06

2. Effects of high-pressure homogenization on enzyme activity in milk and dairy products;Effect of High-Pressure Technologies on Enzymes;2023

3. Use of high-pressure technologies on enzymes;Effect of High-Pressure Technologies on Enzymes;2023

4. Ultrahigh-Pressure Homogenization in Dairy Processing: Effects on Quality and Functionality;Innovative Food Processing Technologies;2021

5. High pressure processing impacts on the hydrolytic profile of milk coagulants;Food Bioscience;2019-10