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Journal Abstract Search

774 related items for PubMed ID: 20412904

  • 1. 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
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  • 6. 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
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  • 7. 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 28; 52(2):337-43. PubMed ID: 14733518
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  • 11. A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy.
    Dubert-Ferrandon A, Niranjan K, Grandison AS.
    J Dairy Res; 2006 Nov 28; 73(4):423-30. PubMed ID: 16834815
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  • 14. 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 28; 86(8):2558-67. PubMed ID: 12939079
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  • 15. 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 28; 89(7):2374-85. PubMed ID: 16772553
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  • 16. Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y.
    Khanal SN, Lucey JA.
    J Dairy Sci; 2017 Sep 28; 100(9):6906-6917. PubMed ID: 28711270
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  • 17. 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 28; 73(1):79-86. PubMed ID: 16433965
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  • 18. Manufacture of acid gels from skim milk using high-pressure homogenization.
    Hernández A, Harte FM.
    J Dairy Sci; 2008 Oct 28; 91(10):3761-7. PubMed ID: 18832197
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  • 19. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage.
    El-Zahar K, Chobert JM, Sitohy M, Dalgalarrondo M, Haertlé T.
    Nahrung; 2003 Jun 28; 47(3):199-206. PubMed ID: 12866624
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