Acid coagulation properties and suitability for yogurt production of cows’ milk treated by high-pressure homogenisation

Yoghurt Science and Technology

A.R. Hill · Food Research International · 2000 · 781 citations

Food Innovation, Yoghurt Science, Biotechnology +1

Milk, cream and evaporated milk. Determination of the total solids content (Reference method). Revision of Provisional IDF Standard 21A:1982

G. Steiger, R. Martens · Bulletin. International Dairy Federation · 1986 · 472 citations

Nutrition, Engineering, Food Composition +11

Process-scale disruption of microorganisms

Anton P. J. Middelberg · Biotechnology Advances · 1995 · 451 citations

Microbial Inactivation, Process-scale Disruption, Microbial Ecology +5

Methods for disruption of microbial cells for potential use in the dairy industry—a review

J. Geciova, D. Bury, Paul Jelen · International Dairy Journal · 2002 · 328 citations

Microbial Hazard, Microbial Contamination, Foodborne Pathogens +8

Rheological properties of filled gels. Influence of filler matrix interaction

T. van Vliet · Colloid & Polymer Science · 1988 · 315 citations

Materials Science, Biopolymer Gel, Rheological Measurement +9