Concepedia

Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: structure, viscoelasticity and syneresis of gels

Pierre-Anton Aichinger, Martin Michel, Colin Servais, Marie-Lise Dillmann, Martine Rouvet, Nicola D'Amico, Ralf Zink, Henning Klostermeyer, David S. Horne

Colloids and Surfaces B Biointerfaces · 2003 · 90 citations · 13 references

Open access

Concepts

AgricultureFood ScienceMicrobiologyDairy MicrobiologyFood RheologyRheologyDairy FermentationLactic Acid BacteriaMilk MicrobiologyPhysicochemical Properties Of MilkRheology Of Dairy ProductsRheology Of Fermented FoodsMilk Gel StructureMilk Rheological PropertiesMilk ViscosityStreptococcus SpeciesStreptococcus Thermophilus

References

13

THE USE OF LEAD CITRATE AT HIGH pH AS AN ELECTRON-OPAQUE STAIN IN ELECTRON MICROSCOPY

Edward S. Reynolds · The Journal of Cell Biology · 1963 · 25K citations · Full text

Natural Sciences, Chemistry, Inorganic Chemistry +1

An Introduction to Rheology

David V. Boger · Journal of Non-Newtonian Fluid Mechanics · 1989 · 766 citations

Engineering, Materials Engineering, Materials Science +8

Formation and Physical Properties of Milk Protein Gels

J.A. Lucey · Journal of Dairy Science · 2002 · 640 citations · Full text

Agriculture, Biochemistry, Food Science +14

On the Stability of Casein Micelles

P. Walstra · Journal of Dairy Science · 1990 · 540 citations · Full text

Natural Sciences, Biochemistry, Biophysics +11

Casein sub-micelles: do they exist?

P. Walstra · International Dairy Journal · 1999 · 325 citations

Natural Sciences, Biochemistry, Molecular Biophysics +8