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753 related items for PubMed ID: 19519978

  • 21. Free oil and rheology of Cheddar cheese containing fat globules stabilized with different proteins.
    Everett DW, Olson NF.
    J Dairy Sci; 2003 Mar; 86(3):755-63. PubMed ID: 12703610
    [Abstract] [Full Text] [Related]

  • 22. Interactions between carrageenans and milk proteins: a microstructural and rheological study.
    Arltoft D, Ipsen R, Madsen F, Vries Jd.
    Biomacromolecules; 2007 Feb; 8(2):729-36. PubMed ID: 17253765
    [Abstract] [Full Text] [Related]

  • 23. 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 08; 55(16):6736-45. PubMed ID: 17658821
    [Abstract] [Full Text] [Related]

  • 24. 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 08; 98(9):5955-66. PubMed ID: 26188568
    [Abstract] [Full Text] [Related]

  • 25. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol.
    Radford SJ, Dickinson E, Golding M.
    J Colloid Interface Sci; 2004 Jun 15; 274(2):673-86. PubMed ID: 15144844
    [Abstract] [Full Text] [Related]

  • 26. Effect of temperature of CO2 injection on the pH and freezing point of milks and creams.
    Ma Y, Barbano DM.
    J Dairy Sci; 2003 May 15; 86(5):1578-89. PubMed ID: 12778568
    [Abstract] [Full Text] [Related]

  • 27. Dynamic high pressure-induced gelation in milk protein model systems.
    Venir E, Marchesini G, Biasutti M, Innocente N.
    J Dairy Sci; 2010 Feb 15; 93(2):483-94. PubMed ID: 20105520
    [Abstract] [Full Text] [Related]

  • 28. Microstructure of beta-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: influence of heating.
    Kerstens S, Murray BS, Dickinson E.
    J Colloid Interface Sci; 2006 Apr 01; 296(1):332-41. PubMed ID: 16168425
    [Abstract] [Full Text] [Related]

  • 29. Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B.
    Knudsen JC, Øgendal LH, Skibsted LH.
    Langmuir; 2008 Mar 18; 24(6):2603-10. PubMed ID: 18288877
    [Abstract] [Full Text] [Related]

  • 30. 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 18; 102(1):177-189. PubMed ID: 30447982
    [Abstract] [Full Text] [Related]

  • 31. 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 18; 101(6):4869-4878. PubMed ID: 29573808
    [Abstract] [Full Text] [Related]

  • 32. Effect of carrageenan addition on the rennet-induced gelation of skim milk.
    Wang F, Zhang W, Ren F.
    J Sci Food Agric; 2016 Sep 18; 96(12):4178-82. PubMed ID: 26763490
    [Abstract] [Full Text] [Related]

  • 33. Interactive effects of casein micelle size and calcium and citrate content on rennet-induced coagulation in bovine milk.
    Priyashantha H, Lundh Å, Höjer A, Hetta M, Johansson M, Langton M.
    J Texture Stud; 2019 Dec 18; 50(6):508-519. PubMed ID: 31179539
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  • 34. 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 18; 67(3):415-27. PubMed ID: 11037237
    [Abstract] [Full Text] [Related]

  • 35. Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization.
    Lopez C, Bourgaux C, Lesieur P, Bernadou S, Keller G, Ollivon M.
    J Colloid Interface Sci; 2002 Oct 01; 254(1):64-78. PubMed ID: 12702426
    [Abstract] [Full Text] [Related]

  • 36. 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 01; 135(3):1809-17. PubMed ID: 22953927
    [Abstract] [Full Text] [Related]

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  • 38. Rheological properties of concentrated skim milk: influence of heat treatment and genetic variants on the changes in viscosity during storage.
    Bienvenue A, Jiménez-Flores R, Singh H.
    J Agric Food Chem; 2003 Oct 22; 51(22):6488-94. PubMed ID: 14558767
    [Abstract] [Full Text] [Related]

  • 39. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
    O'Mahony JA, Auty MA, McSweeney PL.
    J Dairy Res; 2005 Aug 22; 72(3):338-48. PubMed ID: 16174366
    [Abstract] [Full Text] [Related]

  • 40. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.
    Wu M, Xiong YL, Chen J, Tang X, Zhou G.
    J Food Sci; 2009 Aug 22; 74(4):E207-17. PubMed ID: 19490326
    [Abstract] [Full Text] [Related]

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