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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

235 related items for PubMed ID: 30852024

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  • 6. Effect of mild thermal and pH changes on the sol-gel transition in skim milk.
    Tieu S, Harte F.
    J Dairy Sci; 2022 Oct; 105(10):7926-7939. PubMed ID: 35965122
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  • 8. 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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  • 11. Cold ultrafiltered or microfiltered milk retentates: A systematic comparison of the effects of compositional differences on their gelation functionality.
    Coşkun Ö, Wiking L, Corredig M.
    J Dairy Sci; 2023 May; 106(5):3123-3136. PubMed ID: 37002138
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  • 12. 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; 85(5):1070-8. PubMed ID: 12086040
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  • 13. Effect of carrageenan addition on the rennet-induced gelation of skim milk.
    Wang F, Zhang W, Ren F.
    J Sci Food Agric; 2016 Sep; 96(12):4178-82. PubMed ID: 26763490
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  • 14. Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates.
    Lauzin A, Pouliot Y, Britten M.
    J Dairy Sci; 2020 Jan; 103(1):201-209. PubMed ID: 31677839
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  • 17. Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability.
    Lin Y, Kelly AL, O'Mahony JA, Guinee TP.
    J Dairy Sci; 2017 Feb; 100(2):908-918. PubMed ID: 27988112
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  • 19. 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; 76(3):294-300. PubMed ID: 19445828
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