Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels

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

Observations on the use of statistical methods in Food Science and Technology

Daniel Granato, Verônica Calado, Basil Jarvis · Food Research International · 2013 · 509 citations

Agriculture, Food Science, Food Analysis +8

The use of statistical software in food science and technology: Advantages, limitations and misuses

Cleiton Antônio Nunes, Verônica O. Alvarenga, Anderson S. Sant’Ana et al. · Food Research International · 2015 · 146 citations

Agriculture, Biostatistics, Food Science +8

Applications of hydroxy acids: classification, mechanisms, and photoactivity

Andrija Kornhauser · Clinical Cosmetic and Investigational Dermatology · 2010 · 139 citations · Full text

Medicine, Biochemistry, Dermatology +14

Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone

J.A. Lucey, M. Tamehana, Harjinder Singh et al. · Journal of Dairy Research · 2000 · 133 citations

Agriculture, Dairy Science, Food Science +17