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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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Technical note: Development and validation of a new method for the quantification of soluble and micellar calcium, magnesium, and potassium in milk

Journal of dairy science, 2018-03, Vol.101 (3), p.1883-1888

2018

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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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Brot Sucht Aufstrich: Spiegel-Bestseller-Autorin. 60 Rezepte Für Herzhafte und Süße Brotaufstriche + Butter Boards. Mit Brotempfehlungen und Vielen Veganen Varianten

Schell, Valesa

1, 2023

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Growth and Yield of Late Season Cauliflower (Brassica oleracea var. botrytis L.) Varieties in Mid-hill Region of Nepal

Agricultural science digest, 2023-02 (Of)

2023

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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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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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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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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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Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese

International journal of dairy technology, 2021-02, Vol.74 (1), p.225-234

2021

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Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

International journal of food science & technology, 2021-06, Vol.56 (6), p.2853-2863

2021

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Dietary supplementation of curd as probiotic on growth performance of kids

Indian journal of small ruminants, 2021-10, Vol.27 (2), p.294-296

2021

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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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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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Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe

Food and bioprocess technology, 2024-10, Vol.17 (10), p.3149-3161

2024

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Microwave Assisted Greener and Eco-Friendly Approach for Synthesis of Functionalized 2-Arylbenzoxazoles, 2-Arylbenzothiazoles, and 2-Arylbenzimidazoles Using Waste Curd Water

Polycyclic aromatic compounds, 2024-09, Vol.44 (8), p.5424-5438

2024

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Growth and Yield of Broccoli (Brassica oleracea L. var. italica) Impacted by Seedling Age and Mulching Materials

Fundamental and Applied Agriculture, 2021-06, p.1

2021

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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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Survival rate of Escherichia coli O157 in artificially contaminated raw and thermized ewe milk in different Pecorino cheese production processes

International journal of food microbiology, 2021-06, Vol.347, p.109175-109175, Article 109175

2021

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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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Structure rearrangement during rennet coagulation of milk modifies curd density

Technical note: Development and validation of a new method for the quantification of soluble and micellar calcium, magnesium, and potassium in milk

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

Brot Sucht Aufstrich: Spiegel-Bestseller-Autorin. 60 Rezepte Für Herzhafte und Süße Brotaufstriche + Butter Boards. Mit Brotempfehlungen und Vielen Veganen Varianten

Growth and Yield of Late Season Cauliflower (Brassica oleracea var. botrytis L.) Varieties in Mid-hill Region of Nepal

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

Chemical interactions among caseins during rennet coagulation of milk

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

Biovalorisation of okara (soybean residue) for food and nutrition

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

Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese

Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

Dietary supplementation of curd as probiotic on growth performance of kids

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

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

Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe

Microwave Assisted Greener and Eco-Friendly Approach for Synthesis of Functionalized 2-Arylbenzoxazoles, 2-Arylbenzothiazoles, and 2-Arylbenzimidazoles Using Waste Curd Water

Growth and Yield of Broccoli (Brassica oleracea L. var. italica) Impacted by Seedling Age and Mulching Materials

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

Survival rate of Escherichia coli O157 in artificially contaminated raw and thermized ewe milk in different Pecorino cheese production processes

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

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