144 related articles for article (PubMed ID: 15465308)
21. Effect of carrageenan addition on the rennet-induced gelation of skim milk.
Wang F; Zhang W; Ren F
J Sci Food Agric; 2016 Sep; 96(12):4178-82. PubMed ID: 26763490
[TBL] [Abstract][Full Text] [Related]
22. Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis.
Lauzin A; Bérubé A; Britten M; Pouliot Y
J Dairy Sci; 2019 May; 102(5):3939-3946. PubMed ID: 30852024
[TBL] [Abstract][Full Text] [Related]
23. Rheological properties of acid gels prepared from heated pH-adjusted skim milk.
Anema SG; Lee SK; Lowe EK; Klostermeyer H
J Agric Food Chem; 2004 Jan; 52(2):337-43. PubMed ID: 14733518
[TBL] [Abstract][Full Text] [Related]
24. Role of the heat-induced whey protein/kappa-casein complexes in the formation of acid milk gels: a kinetic study using rheology and confocal microscopy.
Guyomarc'h F; Jemin M; Le Tilly V; Madec MN; Famelart MH
J Agric Food Chem; 2009 Jul; 57(13):5910-7. PubMed ID: 19534462
[TBL] [Abstract][Full Text] [Related]
25. Impaired rennetability of heated milk; study of enzymatic hydrolysis and gelation kinetics.
Vasbinder AJ; Rollema HS; de Kruif CG
J Dairy Sci; 2003 May; 86(5):1548-55. PubMed ID: 12778565
[TBL] [Abstract][Full Text] [Related]
26. The inhibitory roles of native whey protein on the rennet gelation of bovine milk.
Gamlath CJ; Leong TSH; Ashokkumar M; Martin GJO
Food Chem; 2018 Apr; 244():36-43. PubMed ID: 29120794
[TBL] [Abstract][Full Text] [Related]
27. Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation.
Li S; Delger M; Dave A; Singh H; Ye A
J Dairy Sci; 2023 Mar; 106(3):1611-1625. PubMed ID: 36631324
[TBL] [Abstract][Full Text] [Related]
28. Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions.
Zhao Z; Corredig M
J Dairy Sci; 2016 Aug; 99(8):6036-6045. PubMed ID: 27320668
[TBL] [Abstract][Full Text] [Related]
29. Analysis of aggregation and dispersion states of small particles in concentrated suspension by using diffused photon density wave spectroscopy.
Tanguchi J; Murata H; Okamura Y
Colloids Surf B Biointerfaces; 2010 Mar; 76(1):137-44. PubMed ID: 19914810
[TBL] [Abstract][Full Text] [Related]
30. Effect of controlled kappa-casein hydrolysis on rheological properties of acid milk gels.
Gastaldi E; Trial N; Guillaume C; Bourret E; Gontard N; Cuq JL
J Dairy Sci; 2003 Mar; 86(3):704-11. PubMed ID: 12703604
[TBL] [Abstract][Full Text] [Related]
31. Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan.
Blecker C; Habib-Jiwan JM; Karoui R
Food Chem; 2012 Dec; 135(3):1809-17. PubMed ID: 22953927
[TBL] [Abstract][Full Text] [Related]
32. Gelation upon long storage of milk drinks with carrageenan.
Tijssen RL; Canabady-Rochelle LS; Mellema M
J Dairy Sci; 2007 Jun; 90(6):2604-11. PubMed ID: 17517700
[TBL] [Abstract][Full Text] [Related]
33. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
Gaygadzhiev Z; Hill A; Corredig M
J Dairy Res; 2009 Aug; 76(3):349-55. PubMed ID: 19519978
[TBL] [Abstract][Full Text] [Related]
34. Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.
Renan M; Guyomarc'h F; Chatriot M; Gamerre V; Famelart MH
J Agric Food Chem; 2007 Aug; 55(16):6736-45. PubMed ID: 17658821
[TBL] [Abstract][Full Text] [Related]
35. pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2.
Renan M; Mekmene O; Famelart MH; Guyomarc'h F; Arnoult-Delest V; Pâquet D; Brulé G
J Dairy Res; 2006 Feb; 73(1):79-86. PubMed ID: 16433965
[TBL] [Abstract][Full Text] [Related]
36. Effect of pH on the gelation properties of skim milk gels made from plant coagulants and chymosin.
Esteves CL; Lucey JA; Wang T; Pires EM
J Dairy Sci; 2003 Aug; 86(8):2558-67. PubMed ID: 12939079
[TBL] [Abstract][Full Text] [Related]
37. Probing the colloidal properties of skim milk using acoustic and electroacoustic spectroscopy. Effect of concentration, heating and acidification.
Gülseren I; Alexander M; Corredig M
J Colloid Interface Sci; 2010 Nov; 351(2):493-500. PubMed ID: 20727530
[TBL] [Abstract][Full Text] [Related]
38. Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet.
Li Z; Scott K; Otter D; Zhou P; Hemar Y
J Dairy Sci; 2018 Jun; 101(6):4869-4878. PubMed ID: 29573808
[TBL] [Abstract][Full Text] [Related]
39. Acid and rennet-induced coagulation behavior of casein micelles with modified structure.
Li Q; Zhao Z
Food Chem; 2019 Sep; 291():231-238. PubMed ID: 31006464
[TBL] [Abstract][Full Text] [Related]
40. Ultrasound improves the renneting properties of milk.
Liu Z; Juliano P; Williams RP; Niere J; Augustin MA
Ultrason Sonochem; 2014 Nov; 21(6):2131-7. PubMed ID: 24751292
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]