Gelation Time

Gelation Time is the duration required for a liquid milk system to undergo structural transition into a gel-like network following the initiation of coagulation, as defined within the study of dairy science and food colloids.

927

Publications

42.9K

Citations

3.7K

Authors

1.1K

Institutions

Publications per year

2017–2026

320

Authors

3.7K

  1. GW
    G.P. Willhite

    University of Kansas, United States

    8 publications · 318 citations

    8

    h-index

  2. BB
    Baojun Bai

    Missouri University of Science and Technology, United States

    8 publications · 431 citations

    8

    h-index

  3. TP
    Thomas P. Lockhart

    Eni (Italy), Italy

    6 publications · 202 citations

    6

    h-index

  4. PA
    Paola Albonico

    Eni (Italy), Italy

    6 publications · 195 citations

    6

    h-index

  5. LZ
    Liming Zhang

    Sun Yat-sen University, China

    6 publications · 351 citations

    6

    h-index

1–5 of 3.7K

Venues

  1. Biomacromolecules

    37 publications · 4.3K citations

    33

    h-index

  2. Journal of Applied Polymer Science

    54 publications · 2.7K citations

    30

    h-index

  3. Macromolecules

    26 publications · 1.5K citations

    23

    h-index

  4. The Journal of Physical Chemistry B

    16 publications · 1.3K citations

    15

    h-index

  5. Journal of Biomedical Materials Research Part A

    15 publications · 1.6K citations

    15

    h-index

1–5