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Journal Abstract Search

322 related items for PubMed ID: 16174361

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  • 3. Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet.
    Alexander M, Dalgleish DG.
    Colloids Surf B Biointerfaces; 2004 Oct 10; 38(1-2):83-90. PubMed ID: 15465308
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  • 6. Micellar casein gelation at high sucrose content.
    Schorsch C, Jones MG, Norton IT.
    J Dairy Sci; 2002 Dec 10; 85(12):3155-63. PubMed ID: 12512588
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  • 7. 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 10; 90(2):582-93. PubMed ID: 17235134
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  • 13. Impaired rennetability of heated milk; study of enzymatic hydrolysis and gelation kinetics.
    Vasbinder AJ, Rollema HS, de Kruif CG.
    J Dairy Sci; 2003 May 10; 86(5):1548-55. PubMed ID: 12778565
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  • 15. The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy.
    Sandra S, Alexander M, Dalgleish DG.
    J Colloid Interface Sci; 2007 Apr 15; 308(2):364-73. PubMed ID: 17266978
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  • 17. Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles.
    Donato L, Alexander M, Dalgleish DG.
    J Agric Food Chem; 2007 May 16; 55(10):4160-8. PubMed ID: 17439142
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  • 20. Effect of carrageenan addition on the rennet-induced gelation of skim milk.
    Wang F, Zhang W, Ren F.
    J Sci Food Agric; 2016 Sep 16; 96(12):4178-82. PubMed ID: 26763490
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