Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure

Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature

W.J. Lee, J.A. Lucey · Journal of Dairy Science · 2004 · 276 citations · Full text

Agriculture, Dairy Science, Food Science +15

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

J.A. Lucey, M. Tamehana, Harjinder Singh et al. · Food Research International · 1998 · 206 citations

Agriculture, Dairy Science, Food Science +15

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

Effect of fermentation temperature on the rheology of set and stirred yogurt

R.K. Richardson, E.R. Morris · Food Hydrocolloids · 2001 · 147 citations

Agriculture, Dairy Science, Food Science +10

Impact of Gelation Conditions and Structural Breakdown on the Physical and Sensory Properties of Stirred Yogurts

W.-J. Lee, J.A. Lucey · Journal of Dairy Science · 2006 · 132 citations · Full text

Agriculture, Dairy Science, Food Science +17