Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels

Advanced dairy chemistry — 1: Proteins

T. Sørhaug, Thor Langsrud, L. Stepaniak et al. · Trends in Food Science & Technology · 1993 · 339 citations

Agriculture, Dairy Science, Food Science +12

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

Developments in food proteins—2

Paula Buttery · Meat Science · 1984 · 247 citations

Agriculture, Food Science, Nutritional Sciences +12

Microstructure, permeability and appearance of acid gels made from heated skim milk

J.A. Lucey, Cheng Tet Teo, Peter A. Munro et al. · Food Hydrocolloids · 1998 · 123 citations

Agriculture, Food Science, Materials Science +14

Structure of acid casein gels 2. Dynamic measurements and type of interaction forces

S.P.F.M. Roefs, T. van Vliet · Colloids and Surfaces · 1990 · 118 citations

Natural Sciences, Biochemistry, Biophysics +16