Milk Protein Gels
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Publisher
Elsevier
Reference167 articles.
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3. Impact of high hydrostatic pressure and heat treatments on milk gel properties;Al-Nabulsi;International Journal of Food Properties,2012
4. Application of transmission diffusive wave spectroscopy to the study of gelation of milk by acidification and rennet;Alexander;Colloids and Surfaces B: Biointerfaces,2004
5. Effect of pH at pressure treatment on the acid gelation of skim milk;Anema;Innovative Food Science and Emerging Technologies,2010
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1. Rheological and textural properties of heat-induced gels from pulse protein isolates: Lentil, mungbean and yellow pea;Food Hydrocolloids;2023-10
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3. Chemical interactions among caseins during rennet coagulation of milk;Journal of Dairy Science;2022-02
4. Structure rearrangement during rennet coagulation of milk modifies curd density;Journal of Dairy Science;2020-04
5. Effect of the addition of liquid whey from cheese making factory on the physicochemical properties of whey protein isolate gels made by high hydrostatic pressure;Journal of Food Science and Technology;2018-11-07
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