Articles citing this article

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Cited article:

Rennet-Induced Casein Micelle Aggregation Models: A Review

Daniel Salvador, Yoseli Acosta, Anna Zamora and Manuel Castillo
Foods 11 (9) 1243 (2022)

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

Robi Andoyo, Fanny Guyomarc'h, Agnes Burel and Marie-Hélène Famelart
Food Hydrocolloids 51 118 (2015)

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)

PFG−NMR Techniques Provide a New Tool for Continuous Investigation of the Evolution of the Casein Gel Microstructure after Renneting

Steven Le Feunteun and François Mariette
Macromolecules 41 (6) 2071 (2008)

Effects of Acidification with and without Rennet on a Concentrated Casein System:  A Kinetic NMR Probe Diffusion Study

Steven Le Feunteun and François Mariette
Macromolecules 41 (6) 2079 (2008)

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

A.O. Karlsson, R. Ipsen and Y. Ardö
International Dairy Journal 17 (9) 1053 (2007)

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)

Impact of Casein Gel Microstructure on Self-Diffusion Coefficient of Molecular Probes Measured by 1H PFG-NMR

Steven Le Feunteun and François Mariette
Journal of Agricultural and Food Chemistry 55 (26) 10764 (2007)

Rheology and structure of milk protein gels

Ton van Vliet, Catriona M.M. Lakemond and Ronald W. Visschers
Current Opinion in Colloid & Interface Science 9 (5) 298 (2004)