Rheological investigations of alkaline-induced gelation of skimmed milk and reconstituted skimmed milk concentrates

Author： Hemar Y. Law A.J.R. Horne D.S. Leaver J.

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.14, Iss.3, 2000-05, pp. : 197-201

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Changes in flavour and volatile components during storage of whole and skimmed UHT milk

By Valero E. Villamiel M. Miralles B. Sanz J. Martnez-Castro I.

Food Chemistry, Vol. 72, Iss. 1, 2001-01 ,pp. : 51-58

Elsevier

Access to resources Recommend Favorite

Influence of sugars on high-pressure induced gelation of skim milk dispersions

By Abbasi S. Dickinson E.

Food Hydrocolloids, Vol. 15, Iss. 3, 2001-05 ,pp. : 315-319

Elsevier

Access to resources Recommend Favorite

Rheological and thermal properties of milk gels formed with -carrageenan. I. Sodium caseinate

By Oakenfull D. Miyoshi E. Nishinari K. Scott A.

Food Hydrocolloids, Vol. 13, Iss. 6, 1999-11 ,pp. : 525-533

Elsevier

Access to resources Recommend Favorite

The relationship between rheological parameters and whey separation in milk gels

By Lucey J.A.

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 603-608

Elsevier

Access to resources Recommend Favorite

Effect of pulsed electric field on the rheological and colour properties of soy milk

By Xiang Bob Y. Simpson Marian V. Ngadi Michael O. Simpson Benjamin K.

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 8, 2011-12 ,pp. : 787-793

Informa Healthcare

Access to resources Recommend Favorite