Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties-Reference-Cited by-同舟云学术

Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties

Published:2021-09-08 Issue:6 Volume:20 Page:6057-6088
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Heck Anisa J.¹,Schäfer Johannes¹,Nöbel Stefan¹²,Hinrichs Jörg¹

Affiliation:

1. Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany

2. Department of Safety and Quality of Milk and Fish Products Max Rubner‐Institute Kiel Germany

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12829

Reference114 articles.

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2. Herstellung von Magerquark mithilfe der Ultrafiltration;Bäurle H. W.;Deutsche Molkerei Zeitung,1984

3. Rheological and sensory properties of yogurt from skim milk and ultrafiltered retentates

4. Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties

5. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese

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