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المؤلفون: Anne Katrine Laursen, Steffan Bue Dyrnø, Kim Steven Mikkelsen, Tomasz Pawel Czaja, Tijs Albert Maria Rovers, Richard Ipsen, Lilia Ahrné
المصدر: Laursen, A K, Dyrnø, S B, Steven Mikkelsen, K, Czaja, T P, Rovers, T A M, Ipsen, R & Ahrné, L 2023, ' Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels ', Food Research International, vol. 169, 112846 . https://doi.org/10.1016/j.foodres.2023.112846
مصطلحات موضوعية: Cooking integrity, Coagulation, Heat and acid-induced milk gels, Acidified milk, Calcium, LF-NMR, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55ed4144bfddac1470a74e2f2037eee3
https://curis.ku.dk/portal/da/publications/effect-of-coagulation-temperature-on-cooking-integrity-of-heat-and-acidinduced-milk-gels(d629ec3f-b455-4aa9-84bf-8e09be94bb13).html -
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المؤلفون: Anne Katrine Laursen, Tomasz Pawel Czaja, Tijs Albert Maria Rovers, Richard Ipsen, Giovanni Barone, Lilia Ahrné
المصدر: Laursen, A K, Czaja, T P, Rovers, T A M, Ipsen, R, Barone, G & Ahrné, L 2023, ' The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels ', International Dairy Journal, vol. 141, 105611 . https://doi.org/10.1016/j.idairyj.2023.105611
مصطلحات موضوعية: Applied Microbiology and Biotechnology, Food Science
وصف الملف: application/pdf
