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Formation and Physical Properties of Milk Protein Gels

Journal of dairy science, 2002-02, Vol.85 (2), p.281-294

Lucey, J.A.

2002

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Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature

Journal of dairy science, 2004-10, Vol.87 (10), p.3153-3164

2004

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Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles

Journal of dairy science, 2011-09, Vol.94 (9), p.4255-4263

2011

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Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

Journal of dairy science, 2008-12, Vol.91 (12), p.4501-4517

2008

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Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles

Journal of dairy science, 2005-09, Vol.88 (9), p.3070-3078

2005

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Properties of Milk Protein Gels Formed by Phosphates

Journal of dairy science, 2007-10, Vol.90 (10), p.4524-4531

2007

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Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

Journal of dairy science, 2007-06, Vol.90 (6), p.2612-2623

2007

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Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt

Journal of food science, 2009-11, Vol.74 (9), p.C666-C673

2009

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Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt

Journal of dairy science, 2011-11, Vol.94 (11), p.5278-5288

2011

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Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Journal of dairy science, 2005-09, Vol.88 (9), p.3101-3114

2005

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Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt

Journal of dairy science, 2007-04, Vol.90 (4), p.1644-1652

2007

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Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese

Journal of dairy science, 2010-07, Vol.93 (7), p.2827-2837

2010

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Association between milk protein gene variants and protein composition traits in dairy cattle

Journal of dairy science, 2012-01, Vol.95 (1), p.440-449

2012

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Impact of Gelation Conditions and Structural Breakdown on the Physical and Sensory Properties of Stirred Yogurts

Journal of dairy science, 2006-07, Vol.89 (7), p.2374-2385

2006

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Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese

Journal of dairy science, 2006-01, Vol.89 (1), p.15-28

2006

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Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts

Journal of food science, 2008-10, Vol.73 (8), p.E363-E369

2008

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Estimation of the dietary requirement for vitamin D in healthy adults

The American journal of clinical nutrition, 2008-12, Vol.88 (6), p.1535-1542

2008

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Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality

Journal of dairy science, 2011-06, Vol.94 (6), p.2719-2730

2011

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Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese

Journal of dairy science, 2004-04, Vol.87 (4), p.854-862

2004

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Determination of molecular weight of a purified fraction of colloidal calcium phosphate derived from the casein micelles of bovine milk

Journal of dairy science, 2011-07, Vol.94 (7), p.3250-3261

2011

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Estimation of the dietary requirement for vitamin D in free-living adults >64 y of age

The American journal of clinical nutrition, 2009-05, Vol.89 (5), p.1366-1374

2009

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Use of Cold Microfiltration Retentates Produced with Polymeric Membranes for Standardization of Milks for Manufacture of Pizza Cheese

Journal of dairy science, 2007-10, Vol.90 (10), p.4552-4568

2007

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Formation and physical properties of acid milk gels: a review

Food research international, 1997-08, Vol.30 (7), p.529-542

1997

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Major Technological Advances and Trends in Cheese

Journal of dairy science, 2006-04, Vol.89 (4), p.1174-1178

2006

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The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels

International dairy journal, 2006-02, Vol.16 (2), p.131-146

2006

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Formation and Physical Properties of Milk Protein Gels

Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature

Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles

Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles

Properties of Milk Protein Gels Formed by Phosphates

Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt

Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt

Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese

Association between milk protein gene variants and protein composition traits in dairy cattle

Impact of Gelation Conditions and Structural Breakdown on the Physical and Sensory Properties of Stirred Yogurts

Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese

Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts

Estimation of the dietary requirement for vitamin D in healthy adults

Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality

Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese

Determination of molecular weight of a purified fraction of colloidal calcium phosphate derived from the casein micelles of bovine milk

Estimation of the dietary requirement for vitamin D in free-living adults >64 y of age

Use of Cold Microfiltration Retentates Produced with Polymeric Membranes for Standardization of Milks for Manufacture of Pizza Cheese

Formation and physical properties of acid milk gels: a review

Major Technological Advances and Trends in Cheese

The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels

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