相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate
Ruifen Li et al.
INTERNATIONAL DAIRY JOURNAL (2021)
Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties
A. Gilbert et al.
JOURNAL OF DAIRY SCIENCE (2021)
Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems
Ruifen Li et al.
INTERNATIONAL DAIRY JOURNAL (2021)
Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis
A. Gilbert et al.
JOURNAL OF DAIRY SCIENCE (2020)
Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses
Audrey Gilbert et al.
FOOD HYDROCOLLOIDS (2020)
Super-resolution microscopy and empirically validated autocorrelation image analysis discriminates microstructures of dairy derived gels
Zachary J. Glover et al.
FOOD HYDROCOLLOIDS (2019)
Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts
Saara Laiho et al.
FOOD HYDROCOLLOIDS (2017)
Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH
Guanchen Liu et al.
INTERNATIONAL DAIRY JOURNAL (2017)
Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles
Jorien P. C. M. Peters et al.
FOOD HYDROCOLLOIDS (2016)
Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems
Guanchen Liu et al.
INTERNATIONAL DAIRY JOURNAL (2016)
Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems
Guanchen Liu et al.
INTERNATIONAL DAIRY JOURNAL (2016)
The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt
Patrizia Buldo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure
Aryama Mokoonlall et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
A FRACTAL APPROACH TO MICROSTRUCTURAL CHANGES DURING THE STORAGE OF YOGHURTS PREPARED WITH STARTER CULTURES PRODUCING EXOPOLYSACCHARIDES
Michal Smoczynski et al.
JOURNAL OF TEXTURE STUDIES (2014)
Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein
Isabel Celigueta Torres et al.
JOURNAL OF FOOD ENGINEERING (2012)
The Structure of the Casein Micelle of Milk and Its Changes During Processing
Douglas G. Dalgleish et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)
Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt
Isabel Celigueta Torres et al.
INTERNATIONAL DAIRY JOURNAL (2011)
Molecular Water Motions of Skim Milk Powder Solutions during Acidification Studied by 17O and 1H Nuclear Magnetic Resonance and Rheology
Sandie M. Moller et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Formation and Physical Properties of Yogurt
W. J. Lee et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2010)
Effect of Gel Firmness at Cutting Time, pH, and Temperature on Rennet Coagulation and Syneresis: An in situ 1H NMR Relaxation Study
Christian Lyndgaard Hansen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
ADSA Foundation Scholar Award: Possibilities and challenges of exopolysaccharide-producing lactic cultures in dairy foods
A. N. Hassan
JOURNAL OF DAIRY SCIENCE (2008)
Acid gelation in heated and unheated milks: Interactions between serum protein complexes and the surfaces of casein micelles
Laurence Donato et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Water mobility in acidified milk drinks studied by low-field 1H NMR
Tina Salomonsen et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts
W. -J. Lee et al.
JOURNAL OF DAIRY SCIENCE (2006)
Direct measurement of phase transitions in milk fat during cooling of cream - a low-field NMR approach
HC Bertram et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Physical properties of yogurt fortified with various commercial whey protein concentrates
I Sodini et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Comprehensive study of acid gelation of heated milk with model protein systems
MH Famelart et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Characterisation of different treated whey protein concentrates by means of low-resolution nuclear magnetic resonance
R Hinrichs et al.
INTERNATIONAL DAIRY JOURNAL (2004)
1H nuclear magnetic resonance relaxometry study of water state in milk protein mixtures
A Le Dean et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
The relative effect of milk base, starter, and process on yogurt texture: A review
I Sodini et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)
Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk.: II -: Dynamic approach of the gel construction
A Laligant et al.
LAIT (2003)
Water-holding capacity and structure of hydrocolloid-gels, WPC-gels and yogurts characterised by means of NMR
R Hinrichs et al.
FOOD CHEMISTRY (2003)
Texture of acid milk gels: formation of disulfide cross-links during acidification
AJ Vasbinder et al.
INTERNATIONAL DAIRY JOURNAL (2003)
Phase separation in milk protein and amylopectin mixtures
PW de Bont et al.
FOOD HYDROCOLLOIDS (2002)
The relationship between rheological parameters and whey separation in milk gels
JA Lucey
FOOD HYDROCOLLOIDS (2001)
Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy
AJ Vasbinder et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2001)
1H nuclear magnetic resonance relaxometric characterization of fat and water states in soft and hard cheese
B Chaland et al.
JOURNAL OF DAIRY RESEARCH (2000)