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Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk

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Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms

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DOI: 10.1016/j.foodhyd.2015.04.031
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Growth Kinetics and Fractal Dimensions of Casein Particles During Acidification

V. Chardot, S. Banon, M. Misiuwianiec and J. Hardy
Journal of Dairy Science 85 (1) 8 (2002)
DOI: 10.3168/jds.S0022-0302(02)74046-0
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Effect of Temperature and Aggregation Rate on the Fractal Dimension of Renneted Casein Aggregates

N. Vétier, S. Banon, V. Chardot and J. Hardy
Journal of Dairy Science 86 (8) 2504 (2003)
DOI: 10.3168/jds.S0022-0302(03)73844-2
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Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

J. Choi, D.S. Horne and J.A. Lucey
Journal of Dairy Science 90 (6) 2612 (2007)
DOI: 10.3168/jds.2006-814
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Monitoring lactic acid production during milk fermentation by in situ quantitative proton nuclear magnetic resonance spectroscopy

R. Bouteille, M. Gaudet, B. Lecanu and H. This
Journal of Dairy Science 96 (4) 2071 (2013)
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