EFFECTS OF BIOPOLYMER ADDITION ON THE DYNAMIC RHEOLOGY AND MICROSTRUCTURE OF RENNETED SKIM MILK SYSTEMS
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2007.00104.x/fullpdf
Reference30 articles.
1. The effect of κ-carrageenan conformation on its interaction with casein micelles
2. Phase separation, rheology and microstructure of micellar casein–guar gum mixtures
3. Milk protein-carrageenan interactions
4. Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt
5. Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties
Cited by 22 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Microstructural Analysis of Network Formation in Milk Protein-Polysaccharide Mixtures by Timelapse Confocal Laser Scanning Microscopy;2024
2. Quantitative image analysis of influence of polysaccharides on protein network formation in GDL-acidified milk gels;Food Structure;2023-10
3. Effect of konjac glucomannan and soy soluble polysaccharides on the rheological, microstructural and syneretic properties of rennet gels;LWT;2022-10
4. Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels;Food Biophysics;2022-02-22
5. Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review;Critical Reviews in Food Science and Nutrition;2021-05-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3