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Structure rearrangement during rennet coagulation of milk modifies curd density

Journal of dairy science, 2020-04, Vol.103 (4), p.3088-3094

2020

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The influence of unconventional ultrasonic pasteurization on the characteristics of curds obtained from goat milk with the low cholesterol content

Ultrasonics sonochemistry, 2022-09, Vol.89, p.106155-106155, Article 106155

2022

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Heat treatment and homogenization of bovine milk loosened gastric curd structure and increased gastric emptying in growing pigs

Food hydrocolloids, 2023-04, Vol.137, p.108380, Article 108380

2023

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Application of microalgae in cauliflower fertilisation

Scientia horticulturae, 2024-11, Vol.337, p.113468, Article 113468

2024

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Whey draining of goat milk cheese: A model study using frontal filtration

Journal of food engineering, 2023-11, Vol.357, p.111651, Article 111651

2023

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Chemical interactions among caseins during rennet coagulation of milk

Journal of dairy science, 2022-02, Vol.105 (2), p.981-989

2022

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The effect of camel milk curd masses on rats blood serum biochemical parameters: Preliminary study

PloS one, 2021-09, Vol.16 (9), p.e0256661-e0256661

2021

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Biovalorisation of okara (soybean residue) for food and nutrition

Trends in food science & technology, 2016-06, Vol.52, p.139-147

2016

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The impact of Brevibacterium aurantiacum virulent phages on the production of smear surface-ripened cheeses

International journal of food microbiology, 2023-09, Vol.400, p.110252-110252, Article 110252

2023

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Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review

Frontiers in nutrition (Lausanne), 2020-10, Vol.7, p.577759-577759

2020

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Characterization of physicochemical properties of fermented soybean curd residue by Morchella esculenta

International biodeterioration & biodegradation, 2016-04, Vol.109, p.113-118

2016

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Curd Mediated Facile Synthesis of ZnO/Ag/NiO Heterostructures and Visible Light Assisted Photodegradation of Methylene Blue

Asian journal of chemistry, 2020-12, Vol.32 (12), p.3203-3208

2020

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Detailed mineral profile of milk, whey, and cheese from cows, buffaloes, goats, ewes and dromedary camels, and efficiency of recovery of minerals in their cheese

Journal of dairy science, 2024-07

2024

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Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes

Food science & technology, 2022-10, Vol.168, p.113896, Article 113896

2022

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Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties

Journal of dairy science, 2020-02, Vol.103 (2), p.1352-1365

2020

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Exploration of Probiotic Microbial Biodiversity in Acidic Environments (Curd) and Their Futuristic Pharmaceutical Applications

Geomicrobiology journal, 2022-05, Vol.39 (3-5), p.176-185

2022

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Photoelectrochemical sensor based on the sensitive interface of photosensitive electrode for the detection of hydrogen peroxide in dried bean curds

Journal of food composition and analysis, 2023-06, Vol.119, p.105237, Article 105237

2023

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Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods

Frontiers in microbiology, 2023-05, Vol.14, p.1170725-1170725

2023

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Transcriptome profiling reveals key regulatory factors and metabolic pathways associated with curd formation and development in broccoli

Frontiers in plant science, 2024-07, Vol.15, p.1418319

2024

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Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction

Journal of agricultural and food chemistry, 2021-09, Vol.69 (35), p.10272-10280

2021

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Successful olive oil enema through enterostomy in an extremely low birthweight infant with milk curd syndrome

Pediatrics international, 2021-01, Vol.63 (1), p.110-111

2021

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The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese

Food chemistry advances, 2024-12, Vol.5, p.100756, Article 100756

2024

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Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model

Journal of dairy science, 2018-08, Vol.101 (8), p.6842-6852

2018

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Prevalence of aflatoxin B1 in four kinds of fermented soybean-related products used as traditional Chinese food

Food science & technology, 2024-01, Vol.191, p.115611, Article 115611

2024

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Sensory analysis of goat cheese feed with sorghum silage levels in forage cactus based diets

Ciência e tecnologia de alimentos, 2023, Vol.43

2023

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1 – 25 von 1.139

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Structure rearrangement during rennet coagulation of milk modifies curd density

The influence of unconventional ultrasonic pasteurization on the characteristics of curds obtained from goat milk with the low cholesterol content

Heat treatment and homogenization of bovine milk loosened gastric curd structure and increased gastric emptying in growing pigs

Application of microalgae in cauliflower fertilisation

Whey draining of goat milk cheese: A model study using frontal filtration

Chemical interactions among caseins during rennet coagulation of milk

The effect of camel milk curd masses on rats blood serum biochemical parameters: Preliminary study

Biovalorisation of okara (soybean residue) for food and nutrition

The impact of Brevibacterium aurantiacum virulent phages on the production of smear surface-ripened cheeses

Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review

Characterization of physicochemical properties of fermented soybean curd residue by Morchella esculenta

Curd Mediated Facile Synthesis of ZnO/Ag/NiO Heterostructures and Visible Light Assisted Photodegradation of Methylene Blue

Detailed mineral profile of milk, whey, and cheese from cows, buffaloes, goats, ewes and dromedary camels, and efficiency of recovery of minerals in their cheese

Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes

Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties

Exploration of Probiotic Microbial Biodiversity in Acidic Environments (Curd) and Their Futuristic Pharmaceutical Applications

Photoelectrochemical sensor based on the sensitive interface of photosensitive electrode for the detection of hydrogen peroxide in dried bean curds

Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods

Transcriptome profiling reveals key regulatory factors and metabolic pathways associated with curd formation and development in broccoli

Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction

Successful olive oil enema through enterostomy in an extremely low birthweight infant with milk curd syndrome

The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese

Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model

Prevalence of aflatoxin B1 in four kinds of fermented soybean-related products used as traditional Chinese food

Sensory analysis of goat cheese feed with sorghum silage levels in forage cactus based diets

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