Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate
- 1 November 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (6) , 1344-1348
- https://doi.org/10.1111/j.1365-2621.1995.tb04588.x
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Temperature Affects Microstructure of Renneted Milk GelJournal of Food Science, 1994
- Structure of acid casein gels 2. Dynamic measurements and type of interaction forcesColloids and Surfaces, 1990
- Dynamic Rheology of Rennet CurdJournal of Dairy Science, 1987
- Preparation of dairy products for scanning electron microscopy: etching of epoxy resin-embedded materialJournal of Dairy Research, 1984
- Viscoelastic Properties of Coagulating MilkJournal of Dairy Science, 1984
- Assessment of two instruments for continuous measurement of the curd-firming of renneted milkJournal of Dairy Research, 1982
- Contribution à l'étude de l'influence des facteurs de milieu sur la coagulation enzymatique du lait reconstituéLe Lait, 1980
- Intermicellar relationships in rennet-treated separated milk: I. Preparation of representative electron micrographsJournal of Dairy Research, 1978
- Secondary Phase and Mechanism of Enzymic Milk CoagulationJournal of Dairy Science, 1975
- A viscometric study of the breakdown of casein in milk by rennin and rennetJournal of Dairy Research, 1961