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Journal Abstract Search

374 related items for PubMed ID: 20492286

  • 1. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.
    Ong L, Dagastine RR, Kentish SE, Gras SL.
    J Food Sci; 2010 Apr; 75(3):E135-45. PubMed ID: 20492286
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  • 2. Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels.
    Michalski MC, Cariou R, Michel F, Garnier C.
    J Dairy Sci; 2002 Oct; 85(10):2451-61. PubMed ID: 12416796
    [Abstract] [Full Text] [Related]

  • 3. 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; 72(3):338-48. PubMed ID: 16174366
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  • 4. Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses.
    Morin P, Pouliot Y, Britten M.
    J Dairy Sci; 2008 Mar; 91(3):871-82. PubMed ID: 18292242
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  • 5. Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey.
    Rombaut R, Dewettinck K.
    J Dairy Sci; 2007 Jun; 90(6):2665-74. PubMed ID: 17517706
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  • 6. Altering renneting pH changes microstructure, cell distribution, and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk.
    Hannon JA, Lopez C, Madec MN, Lortal S.
    J Dairy Sci; 2006 Mar; 89(3):812-23. PubMed ID: 16507673
    [Abstract] [Full Text] [Related]

  • 7. Microstructure of fat globules in whole milk after thermosonication treatment.
    Bermúdez-Aguirre D, Mawson R, Barbosa-Cánovas GV.
    J Food Sci; 2008 Sep; 73(7):E325-32. PubMed ID: 18803706
    [Abstract] [Full Text] [Related]

  • 8. Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk.
    Ye A, Anema SG, Singh H.
    J Dairy Res; 2008 Aug; 75(3):347-53. PubMed ID: 18620615
    [Abstract] [Full Text] [Related]

  • 9. Filtration of milk fat globule membrane fragments from acid buttermilk cheese whey.
    Rombaut R, Dejonckheere V, Dewettinck K.
    J Dairy Sci; 2007 Apr; 90(4):1662-73. PubMed ID: 17369206
    [Abstract] [Full Text] [Related]

  • 10. Effects of ultra-high pressure homogenization on the cheese-making properties of milk.
    Zamora A, Ferragut V, Jaramillo PD, Guamis B, Trujillo AJ.
    J Dairy Sci; 2007 Jan; 90(1):13-23. PubMed ID: 17183071
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. I. Gastric digestion.
    Gallier S, Cui J, Olson TD, Rutherfurd SM, Ye A, Moughan PJ, Singh H.
    Food Chem; 2013 Dec 01; 141(3):3273-81. PubMed ID: 23871087
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  • 14. Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet.
    Luo J, Wang Y, Guo H, Ren F.
    J Food Sci; 2017 Mar 01; 82(3):670-678. PubMed ID: 28295325
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  • 15. Focus on the supramolecular structure of milk fat in dairy products.
    Lopez C.
    Reprod Nutr Dev; 2005 Mar 01; 45(4):497-511. PubMed ID: 16045897
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  • 20. Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.
    Lodaite K, Chevalier F, Armaforte E, Kelly AL.
    J Dairy Res; 2009 Aug 01; 76(3):294-300. PubMed ID: 19445828
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