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Results: 1-9 |
Results: 9
Effect of heat treatment on the physical properties of milk gels made withboth rennet and acid
Authors: Lucey, JA Tamehana, M Singh, H Munro, PA
Citation: Ja. Lucey et al., Effect of heat treatment on the physical properties of milk gels made withboth rennet and acid, INT DAIRY J, 11(4-7), 2001, pp. 559-565
The relationship between rheological parameters and whey separation in milk gels
Authors: Lucey, JA
Citation: Ja. Lucey, The relationship between rheological parameters and whey separation in milk gels, FOOD HYDROC, 15(4-6), 2001, pp. 603-608
Mathematical modelling of the formation of rennet-induced gels by plant coagulants and chymosin
Authors: Esteves, CLC Lucey, JA Pires, EMV
Citation: Clc. Esteves et al., Mathematical modelling of the formation of rennet-induced gels by plant coagulants and chymosin, J DAIRY RES, 68(3), 2001, pp. 499-510
Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone
Authors: Lucey, JA Tamehana, M Singh, H Munro, PA
Citation: Ja. Lucey et al., Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone, J DAIRY RES, 67(3), 2000, pp. 415-427
Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size-exclusion chromatography
Authors: Lucey, JA Srinivasan, M Singh, H Munro, PA
Citation: Ja. Lucey et al., Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size-exclusion chromatography, J AGR FOOD, 48(5), 2000, pp. 1610-1616
Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk
Authors: Cho, YH Lucey, JA Singh, H
Citation: Yh. Cho et al., Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk, INT DAIRY J, 9(8), 1999, pp. 537-545
Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels
Authors: Lucey, JA Munro, PA Singh, H
Citation: Ja. Lucey et al., Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels, INT DAIRY J, 9(3-6), 1999, pp. 275-279
Stability of model acid milk beverage: Effect of pectin concentration, storage temperature and milk heat treatment
Authors: Lucey, JA Tamehana, M Singh, H Munro, PA
Citation: Ja. Lucey et al., Stability of model acid milk beverage: Effect of pectin concentration, storage temperature and milk heat treatment, J TEXT STUD, 30(3), 1999, pp. 305-318
A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-delta-lactone
Authors: Lucey, JA Tamehana, M Singh, H Munro, PA
Citation: Ja. Lucey et al., A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-delta-lactone, FOOD RES IN, 31(2), 1998, pp. 147-155
Risultati: 1-9 |