Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis-Reference-Cited by-同舟云学术

Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

Published:2021-08-17 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Boukria Oumayma¹^ORCID,Wang Jian²,Safarov Jasur³^ORCID,Gharsallaoui Adem²^ORCID,Leriche Françoise⁴,El Hadrami El Mestafa¹,Aït‐Kaddour Abderrahmane⁴^ORCID

Affiliation:

1. Applied Organic Chemistry Laboratory Sciences and Techniques Faculty Sidi Mohamed Ben Abedallah University Fès Morocco

2. CNRS LAGEPP UMR 5007 University of LyonUniversité Claude Bernard Lyon 1 Villeurbanne France

3. Machine Building Faculty Tashkent State Technical University Tashkent Uzbekistan

4. INRAE VetAgro Sup Université Clermont‐Auvergne Lempdes France

Funder

Centre National pour la Recherche Scientifique et Technique

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15839

Reference32 articles.

1. Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk

2. Standard Normal Variate Transformation and De-Trending of Near-Infrared Diffuse Reflectance Spectra

3. The Infra-red Spectra of Complex Molecules

4. Cheese-Matrix Characteristics During Heating and Cheese Melting Temperature Prediction by Synchronous Fluorescence and Mid-infrared Spectroscopies

5. Structural Changes of Milk Components during Acid-Induced Coagulation Kinetics as Studied by Synchronous Fluorescence and Mid-Infrared Spectroscopy

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