A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone

Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk

J.A. Lucey, Cheng Tet Teo, Peter A. Munro et al. · Journal of Dairy Research · 1997 · 295 citations

Agriculture, Food Science, Materials Science +15

Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels

J.A. Lucey, M. Tamehana, Harjinder Singh et al. · Journal of Dairy Research · 1998 · 263 citations

Agriculture, Dairy Science, Food Science +17

Relation between syneresis and rheological properties of particle gels

T. van Vliet, H.J.M. van Dijk, P. Zoon et al. · Colloid & Polymer Science · 1991 · 233 citations

Engineering, Materials Engineering, Materials Science +10

Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties

J.A. Lucey, T. van Vliet, Katja Grolle et al. · International Dairy Journal · 1997 · 185 citations

Agriculture, Biochemistry, Food Science +12

Structure formation in acid milk gels

I. Heertje, Jaap Visser, P. Smits · Digital Commons - USU (Utah State University) · 1985 · 149 citations · Full text

Agriculture, Biochemistry, Food Science +13