262 related articles for article (PubMed ID: 28524011)
1. Effects of heating and calcium and phosphate mineral supplementation on the physical properties of rennet-induced coagulation of camel and cow milk gels.
Kamal M; Foukani M; Karoui R
J Dairy Res; 2017 May; 84(2):220-228. PubMed ID: 28524011
[TBL] [Abstract][Full Text] [Related]
2. Rennet-induced coagulation of raw and heated camel and cow milk gels determined by instrumental techniques: effects of added calcium and phosphate.
Karoui R; Kamal M
J Sci Food Agric; 2017 Sep; 97(12):3948-3957. PubMed ID: 28188640
[TBL] [Abstract][Full Text] [Related]
3. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation.
Kamal M; Foukani M; Karoui R
J Food Sci Technol; 2017 Feb; 54(2):439-446. PubMed ID: 28242943
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effect of insoluble calcium concentration on rennet coagulation properties of milk.
Choi J; Horne DS; Lucey JA
J Dairy Sci; 2007 Jun; 90(6):2612-23. PubMed ID: 17517701
[TBL] [Abstract][Full Text] [Related]
6. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
Meza-Nieto MA; Vallejo-Cordoba B; González-Córdova AF; Félix L; Goycoolea FM
J Dairy Sci; 2007 Feb; 90(2):582-93. PubMed ID: 17235134
[TBL] [Abstract][Full Text] [Related]
7. Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk.
Choi J; Horne DS; Lucey JA
J Dairy Sci; 2015 Sep; 98(9):5955-66. PubMed ID: 26188568
[TBL] [Abstract][Full Text] [Related]
8. Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone.
Lucey JA; Tamehana M; Singh H; Munro PA
J Dairy Res; 2000 Aug; 67(3):415-27. PubMed ID: 11037237
[TBL] [Abstract][Full Text] [Related]
9. Effect of mild thermal and pH changes on the sol-gel transition in skim milk.
Tieu S; Harte F
J Dairy Sci; 2022 Oct; 105(10):7926-7939. PubMed ID: 35965122
[TBL] [Abstract][Full Text] [Related]
10. Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels.
Srinivasan M; Lucey JA
J Dairy Sci; 2002 May; 85(5):1070-8. PubMed ID: 12086040
[TBL] [Abstract][Full Text] [Related]
11. Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk.
Udabage P; McKinnon IR; Augustin MA
J Dairy Sci; 2001 Jul; 84(7):1569-75. PubMed ID: 11467804
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure.
Panthi RR; Kelly AL; Sheehan JJ; Bulbul K; Vollmer AH; McMahon DJ
J Dairy Sci; 2019 Jan; 102(1):177-189. PubMed ID: 30447982
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts.
Lee WJ; Lucey JA
J Dairy Sci; 2006 Jul; 89(7):2374-85. PubMed ID: 16772553
[TBL] [Abstract][Full Text] [Related]
17. Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles.
Zhang Y; Li Y; Wang P; Tian Y; Liang Q; Ren F
Food Res Int; 2017 Dec; 102():25-31. PubMed ID: 29195946
[TBL] [Abstract][Full Text] [Related]
18. Physicochemical, molecular and immunological characterization of camel calf rennet: a comparison with buffalo rennet.
Elagamy EI
J Dairy Res; 2000 Feb; 67(1):73-81. PubMed ID: 10717845
[TBL] [Abstract][Full Text] [Related]
19. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
Peng Y; Horne DS; Lucey JA
J Dairy Sci; 2010 May; 93(5):1910-7. PubMed ID: 20412904
[TBL] [Abstract][Full Text] [Related]
20. Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures.
Han Y; Mei Y; Li K; Xu Y; Wang F
J Sci Food Agric; 2019 Mar; 99(4):1820-1827. PubMed ID: 30255502
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
