Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet-Reference-Cited by-同舟云学术

Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet

Published:2017-03 Issue:3 Volume:82 Page:670-678
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Luo Jie¹,Wang Yuhan²,Guo Huiyuan³,Ren Fazheng¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural Univ.; China

2. Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering; China Agricultural Univ.; China

3. Beijing Laboratory of Food Quality and Safety; China Agricultural Univ.; China

Funder

China Postdoctoral Science Foundation

Chinese Universities Scientific Fund

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13649/fullpdf

Reference38 articles.

1. Rennet-induced aggregation of milk containing homogenized fat globules. Effect of interacting and non-interacting fat globules observed using diffusing wave spectroscopy;Corredig;Int Dairy J,2011

2. Casein micelle dispersions into water, NaCl and CaCl2: physicochemical characteristics of micelles and rennet coagulation;Famelart;Int Dairy J,1999

3. The effect of milk fat on Cheddar cheese yield and its prediction, using modifications of the Van Slyke cheese yield formula;Fenelon;J Dairy Sci,1999

4. The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk;Gaygadzhiev;Colloids Surfaces B,2009

5. The effects of composition and some processing treatments on the rennet coagulation properties of milk;Guinee;Int J Dairy Technol,1997

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