Coagulation Strength

Coagulation Strength is a quantitative metric in dairy science that measures the maximum firmness or rigidity developed in a milk gel during the coagulation process, typically assessed using rheological or instrumental methods to evaluate the functional properties of coagulating agents or milk substrates.

173

Publications

9.6K

Citations

675

Authors

213

Institutions

Publications per year

2017–2026

42

Variants

Milk Coagulation Strength

Authors

675

  1. BG
    Baoyu Gao

    Shandong University, China

    22 publications · 1.3K citations

    21

    h-index

  2. QY
    Qinyan Yue

    Shandong University, China

    9 publications · 564 citations

    9

    h-index

  3. HK
    Ho Kyong Shon

    University of Technology Sydney, Australia

    6 publications · 370 citations

    6

    h-index

  4. YW
    Yan Wang

    Shandong University, China

    5 publications · 161 citations

    5

    h-index

  5. QL
    Qian Li

    Shandong University, China

    5 publications · 345 citations

    5

    h-index

1–5 of 675

Venues

  1. Separation and Purification Technology

    18 publications · 1K citations

    17

    h-index

  2. Journal of Dairy Science

    JDS · 13 publications · 569 citations

    13

    h-index

  3. 10

    h-index

  4. Chemical Engineering Journal

    10 publications · 504 citations

    10

    h-index

  5. Water Research

    6 publications · 668 citations

    6

    h-index

1–5