Gelation Defects
Gelation Defects is a structural failure in dairy products characterized by premature or unintended gel formation during processing, distinguished from other textural defects by its origin in abnormal protein network development prior to intended setting conditions.
14
Publications
801
Citations
65
Authors
23
Institutions
Publications per year
2017–2026
1
Parents
14
Robert M. Bookchin, Ronald L. Nagel, Helen M. Ranney · Journal of Biological Chemistry · 1967 · 159 citations · Full text
1–5 of 14
23
Unilever (United Kingdom)
London, United Kingdom
2 h-index
4 publications
400 citations

Universidade Federal de Pelotas
Pelotas, Brazil
1 h-index
3 publications
42 citations
Albert Einstein College of Medicine
Bronx, United States
1 h-index
3 publications
477 citations

Universidade do Vale do Rio dos Sinos
São Leopoldo, Brazil
1 h-index
1 publications
14 citations
Kyushu University
Fukuoka, Japan
1 h-index
2 publications
26 citations
The University of Tokyo
Tokyo, Japan
1 h-index
4 publications
212 citations
ConocoPhillips (United States)
Houston, United States
1 h-index
1 publications
36 citations
University of Michigan
Ann Arbor, United States
1 h-index
3 publications
108 citations
1–8 of 23
AJH · 1 publications · 12 citations
1
h-index
1 publications · 53 citations
1
h-index
1 publications · 101 citations
1
h-index
1 publications · 36 citations
1
h-index
1 publications · 130 citations
1
h-index
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