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Journal Abstract Search

249 related items for PubMed ID: 35965122

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  • 2. 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; 98(9):5955-66. PubMed ID: 26188568
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  • 3. Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone.
    Lucey JA, Tamehana M, Singh H, Munro PA.
    J Dairy Res; 2000 Aug; 67(3):415-27. PubMed ID: 11037237
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  • 4. Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation.
    Li S, Delger M, Dave A, Singh H, Ye A.
    J Dairy Sci; 2023 Mar; 106(3):1611-1625. PubMed ID: 36631324
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  • 5. 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; 90(2):582-93. PubMed ID: 17235134
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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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  • 14. Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates.
    Eshpari H, Jimenez-Flores R, Tong PS, Corredig M.
    J Dairy Sci; 2015 Dec; 98(12):8454-63. PubMed ID: 26454287
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  • 15. 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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  • 16. Acid and rennet-induced coagulation behavior of casein micelles with modified structure.
    Li Q, Zhao Z.
    Food Chem; 2019 Sep 01; 291():231-238. PubMed ID: 31006464
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  • 17. 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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  • 18. Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk.
    Ahmadi E, Vasiljevic T, Huppertz T.
    Foods; 2024 May 31; 13(11):. PubMed ID: 38890952
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  • 19. Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating.
    Lin Y, Kelly AL, O'Mahony JA, Guinee TP.
    Food Chem; 2018 Apr 15; 245():1079-1086. PubMed ID: 29287325
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  • 20. 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 15; 86(8):2558-67. PubMed ID: 12939079
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