Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds

Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk

(2012) A. Zamora et al.   FOOD HYDROCOLLOIDS

Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese

(2012) Anna Zamora et al.   JOURNAL OF DAIRY RESEARCH

Effect of ultra-high pressure homogenisation of milk on the texture and water-typology of a starter-free fresh cheese

(2011) A. Zamora et al.   Innovative Food Science & Emerging Technologies

Heat damage evaluation in ultra-high pressure homogenized milk

(2009) J. Pereda et al.   FOOD HYDROCOLLOIDS

Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels

(2009) Kristina Lodaite et al.   JOURNAL OF DAIRY RESEARCH

Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization

(2007) Adrienne Roach et al.   Innovative Food Science & Emerging Technologies