M. Kaláb

Microstructure and Meltability of Model Process Cheese Made with Rennet and Acid Casein

P. A. Savello, C.A. Ernstrom, M. Kaláb · Journal of Dairy Science · 1989 · 152 citations · Full text

MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW‐FAT MILK1

D.B. Emmons, M. Kaláb, Elizabeth Larmond et al. · Journal of Texture Studies · 1980 · 151 citations

Slight Openness, Nutrition, Engineering +12

Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles

J.A. Lucey, C. Gorry, Brendan T. O’Kennedy et al. · International Dairy Journal · 1996 · 90 citations

Food Chemistry, Food Colloid, Casein Micelles +8

Molecular and Microstructural Studies of Thermal Denaturation and Gelation of β-Lactoglobulins A and B

Joyce I. Boye, Ali Ismail, V.R. Harwalkar et al. · Journal of Agricultural and Food Chemistry · 1997 · 81 citations

Protein Chemistry, Engineering, Electron Microscopy +13

Disruption of Lactobacillus delbrueckii ssp. bulgaricus 11842 cells for lactose hydrolysis in dairy products: a comparison of sonication, high-pressure homogenization and bead milling

D. Bury, P. Jelen, M. Kaláb · Innovative Food Science & Emerging Technologies · 2001 · 70 citations

Food Fermentation, High-pressure Homogenization, Lactic Acid Bacteria +13