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Journal Abstract Search

346 related items for PubMed ID: 28295325

  • 1. 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; 82(3):670-678. PubMed ID: 28295325
    [Abstract] [Full Text] [Related]

  • 2. The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk.
    Gaygadzhiev Z, Corredig M, Alexander M.
    Colloids Surf B Biointerfaces; 2009 Feb 01; 68(2):154-62. PubMed ID: 19022631
    [Abstract] [Full Text] [Related]

  • 3. The influence of yak casein micelle size on rennet-induced coagulation properties.
    Zhang Y, Ren F, Wang P, Liang Q, Peng Y, Song L, Wen P.
    J Sci Food Agric; 2021 Jan 15; 101(1):327-333. PubMed ID: 32629541
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 85(10):2451-61. PubMed ID: 12416796
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 102():25-31. PubMed ID: 29195946
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 72(3):338-48. PubMed ID: 16174366
    [Abstract] [Full Text] [Related]

  • 7. Effect of carrageenan addition on the rennet-induced gelation of skim milk.
    Wang F, Zhang W, Ren F.
    J Sci Food Agric; 2016 Sep 15; 96(12):4178-82. PubMed ID: 26763490
    [Abstract] [Full Text] [Related]

  • 8. The inhibitory roles of native whey protein on the rennet gelation of bovine milk.
    Gamlath CJ, Leong TSH, Ashokkumar M, Martin GJO.
    Food Chem; 2018 Apr 01; 244():36-43. PubMed ID: 29120794
    [Abstract] [Full Text] [Related]

  • 9. 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 01; 98(9):5955-66. PubMed ID: 26188568
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 50(6):508-519. PubMed ID: 31179539
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 76(3):349-55. PubMed ID: 19519978
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 75(3):E135-45. PubMed ID: 20492286
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  • 15. 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 15; 99(4):1820-1827. PubMed ID: 30255502
    [Abstract] [Full Text] [Related]

  • 16. 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 15; 85(5):1070-8. PubMed ID: 12086040
    [Abstract] [Full Text] [Related]

  • 17. 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 15; 99(8):6036-6045. PubMed ID: 27320668
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  • 19. 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 15; 90(2):582-93. PubMed ID: 17235134
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