Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk. II - Dynamic approach of the gel construction
Lait, 83 4 (2003) 307-320
Published online: 2003-06-19
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Water mobility and microstructure of acidified milk model gels with added whey protein ingredients
Ruifen Li, Tomasz Pawel Czaja, Zachary J. Glover, Richard Ipsen, Tanja Christine Jæger, Tijs A.M. Rovers, Adam Cohen Simonsen, Birte Svensson, Frans van den Berg and Anni Bygvrå HougaardFood Hydrocolloids 127 107548 (2022)
https://doi.org/10.1016/j.foodhyd.2022.107548
457 (2022)
https://doi.org/10.1007/978-3-030-92585-7_11
Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions
Rita P. Lopes, Maria J. Mota, Carlos A. Pinto, Sérgio Sousa, José A. Lopes da Silva, Ana M. Gomes, Ivonne Delgadillo and Jorge A. SaraivaLWT 99 423 (2019)
https://doi.org/10.1016/j.lwt.2018.09.074
Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk
Elisa Lam, Don Otter, Thom Huppertz, Peng Zhou and Yacine HemarInternational Dairy Journal 92 59 (2019)
https://doi.org/10.1016/j.idairyj.2019.01.006
Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system
Isabel Celigueta Torres, Gülsüm Mutaf, Flemming Hofmann Larsen and Richard IpsenJournal of Food Engineering (2016)
https://doi.org/10.1016/j.jfoodeng.2016.03.018
The Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt
Hanh T. H. Nguyen, Lydia Ong, Sandra E. Kentish and Sally L. GrasFood and Bioprocess Technology 7 (9) 2538 (2014)
https://doi.org/10.1007/s11947-014-1278-x
Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase
Yan Wen, Bao-Hua Kong and Xin-Huai ZhaoJournal of Food Science and Technology 51 (8) 1525 (2014)
https://doi.org/10.1007/s13197-012-0680-5
Micellar calcium in acid curd cheese with different pH values, fat and protein levels
Alan F. Wolfschoon-Pombo and David J. AndlingerInternational Dairy Journal 32 (1) 20 (2013)
https://doi.org/10.1016/j.idairyj.2013.03.011
Fermentation of reconstituted milk by Streptococcus thermophilus: Effect of irradiation on skim milk powder
Irina Stulova, Natalja Kabanova, Tiina Kriščiunaite, Anastassia Taivosalo, Tiiu-Maie Laht and Raivo ViluInternational Dairy Journal 31 (2) 139 (2013)
https://doi.org/10.1016/j.idairyj.2013.02.004
https://doi.org/10.1039/9781849735339-00280
Fermentation
Marek Wianecki, Izabela Dmytrów and Krzysztof KryzaChemical & Functional Properties of Food Components, Fermentation 20121941 (2012)
https://doi.org/10.1201/b11876-5
Formulation and Evaluation of a Selective Medium for Lactic Acid Bacteria-Validation on Some Dairy Products
Djeghri-HocineAmerican Journal of Agricultural and Biological Sciences 5 (2) 148 (2010)
https://doi.org/10.3844/ajabssp.2010.148.153
Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring
M. Renan, F. Guyomarc'h, V. Arnoult-Delest, et al.International Dairy Journal 19 (3) 142 (2009)
https://doi.org/10.1016/j.idairyj.2008.09.007
EFFECT OF TEMPERATURE AND RATE OF ACIDIFICATION ON THE RHEOLOGICAL PROPERTIES OF ACID SKIM MILK GELS
SKELTE G. ANEMAJournal of Food Processing and Preservation 32 (6) 1016 (2008)
https://doi.org/10.1111/j.1745-4549.2008.00230.x
Influence of ageing time on sodium caseinate gelation induced by glucono-δ-lactone at different temperatures
Katiuchia P. Takeuchi and Rosiane L. CunhaDairy Science and Technology 88 (6) 667 (2008)
https://doi.org/10.1051/dst:2008031
Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure
Marie Renan, Véronique Arnoult-Delest, Denis Pâquet, Gérard Brulé and Marie-Hélène FamelartDairy Science and Technology 88 (3) 341 (2008)
https://doi.org/10.1051/dst:2008004
Gelation and resistance to shearing of fermented milk: Role of exopolysaccharides
Maude Girard and Christelle Schaffer-LequartInternational Dairy Journal 17 (6) 666 (2007)
https://doi.org/10.1016/j.idairyj.2006.08.007
Tamime and Robinson's Yoghurt
A.Y. Tamime and R.K. RobinsonTamime and Robinson's Yoghurt 13 (2007)
https://doi.org/10.1533/9781845692612.13
Water mobility during renneting and acid coagulation of casein solutions: a differentiated low‐resolution nuclear magnetic resonance analysis
RUTH HINRICHS, SELDA BULCA and ULRICH KULOZIKInternational Journal of Dairy Technology 60 (1) 37 (2007)
https://doi.org/10.1111/j.1471-0307.2007.00290.x
53 (2006)
https://doi.org/10.1002/9780470995501.ch3
Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature
W.J. Lee and J.A. LuceyJournal of Dairy Science 87 (10) 3153 (2004)
https://doi.org/10.3168/jds.S0022-0302(04)73450-5
Comprehensive study of acid gelation of heated milk with model protein systems
Marie-Hélène Famelart, Jérome Tomazewski, Michel Piot and Stéphane PezennecInternational Dairy Journal 14 (4) 313 (2004)
https://doi.org/10.1016/j.idairyj.2003.10.009