Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties

Micellar Transition State in Casein Between pH 5.5 and 5.0

Emmanuelle Gastaldi, A. Lagaude, B. TARODO DE LA FUENTE · Journal of Food Science · 1996 · 128 citations

Agriculture, Biochemistry, Biophysics +17

Microstructure of Yogurt Stabilized with Milk Proteins

H.W. Modler, Miloslav Kaláb · Journal of Dairy Science · 1983 · 98 citations · Full text

Agriculture, Dairy Science, Food Science +14

Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles

J.A. Lucey, C. Gorry, Brendan T. O’Kennedy et al. · International Dairy Journal · 1996 · 90 citations

Agriculture, Biochemistry, Food Science +12

Pectin and Raspberry Concentrate Effects on the Rheology of Stirred Commercial Yogurt

Hosahalli S. Ramaswamy, Somnath Basak · Journal of Food Science · 1992 · 85 citations

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Hydrocolloid/Milk Gel Formation and Properties

Shengyu Xu, D.W. Stanley, H. Douglas Goff et al. · Journal of Food Science · 1992 · 84 citations

Agriculture, Food Science, Materials Science +17