Colloidal aggregation induced by the reduction in pH and the synthesis of new molecular structures during the milk fermentation process

Publisher： John Wiley & Sons Inc

E-ISSN： 1471-0307|71|1|56-63

ISSN： 1364-727x

Source： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Vol.71, Iss.1, 2018-02, pp. : 56-63

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

α‐Galactosidase Activity and Oligosaccharides Utilization by Lactobacilli during Fermentation of Soy Milk

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 1065-1071

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh)

By  

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Vol. 71, Iss. 1, 2018-02 ,pp. : 198-207

John Wiley & Sons Inc

Access to resources Recommend Favorite

The Effect of pH and Temperature on Cabbage Volatiles During Storage

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 8, 2015-08 ,pp. : S1878-S1884

John Wiley & Sons Inc

Access to resources Recommend Favorite

Changes in Volatile Compounds of Chinese Luzhou‐Flavor Liquor during the Fermentation and Distillation Process

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 11, 2015-11 ,pp. : C2373-C2381

John Wiley & Sons Inc

Access to resources Recommend Favorite

Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) Pulp

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 11, 2015-11 ,pp. : E2459-E2470

John Wiley & Sons Inc

Access to resources Recommend Favorite