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Journal Abstract Search

289 related items for PubMed ID: 32629541

  • 1. 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]

  • 2. 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
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  • 3. 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 15; 50(6):508-519. PubMed ID: 31179539
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  • 4. 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 15; 98(9):5955-66. PubMed ID: 26188568
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  • 5. 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 15; 82(3):670-678. PubMed ID: 28295325
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  • 7. Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making.
    Lu Y, McMahon DJ, Vollmer AH.
    J Dairy Sci; 2017 Feb 15; 100(2):892-900. PubMed ID: 27988125
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  • 8. Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk.
    Malacarne M, Franceschi P, Formaggioni P, Sandri S, Mariani P, Summer A.
    J Dairy Res; 2014 May 15; 81(2):129-36. PubMed ID: 24345431
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  • 10. 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
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  • 11. 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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  • 12. Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties.
    Domagała J, Najgebauer-Lejko D, Wieteska-Śliwa I, Sady M, Wszołek M, Bonczar G, Filipczak-Fiutak M.
    J Sci Food Agric; 2016 Aug 15; 96(10):3500-7. PubMed ID: 26585165
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  • 14. Effect of mild thermal and pH changes on the sol-gel transition in skim milk.
    Tieu S, Harte F.
    J Dairy Sci; 2022 Oct 15; 105(10):7926-7939. PubMed ID: 35965122
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  • 18. 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
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  • 19. Effect of controlled kappa-casein hydrolysis on rheological properties of acid milk gels.
    Gastaldi E, Trial N, Guillaume C, Bourret E, Gontard N, Cuq JL.
    J Dairy Sci; 2003 Mar 01; 86(3):704-11. PubMed ID: 12703604
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