PFG−NMR Techniques Provide a New Tool for Continuous Investigation of the Evolution of the Casein Gel Microstructure after Renneting
Author:
Affiliation:
1. Cemagref, Food Process Engineering Research Unit, CS 64426, 17 avenue de Cucillé, 35044 Rennes, Cedex, France
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Inorganic Chemistry,Polymers and Plastics,Organic Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/ma702246m
Reference63 articles.
1. Effects of structural rearrangements on the rheology of rennet-induced casein particle gels
2. Temperature Affects Microstructure of Renneted Milk Gel
3. Effect of heat treatment on the physical properties of milk gels made with both rennet and acid
4. Aichinger, P. A.; Michel, M.; Servais, C.; Dillmann, M. L.; Rouvet, M.; D'Amico, N.; Zink, R.; Klostermeyer, H.; Horne, D. S.Colloids Surf.B: Biointerfaces2003,31, 243−255.
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