Structure and shelf stability of milk protein gels created by pressure-assisted enzymatic gelation

Biophysical evaluation of milk-clotting enzymes processed by high pressure

(2017) Bruno Ricardo de Castro Leite Júnior et al.   FOOD RESEARCH INTERNATIONAL

Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates

(2017) Lee Cadesky et al.   JOURNAL OF DAIRY SCIENCE

Comparative study of the effect of high pressure processing on the residual activity of milk coagulants in buffer and in ultrafiltered cheese

(2017) Luma Rossi Ribeiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anti-Inflammatory and Antioxidant Properties of Casein Hydrolysate Produced Using High Hydrostatic Pressure Combined with Proteolytic Enzymes

(2017) Fatemeh Bamdad et al.   MOLECULES

Determination of the influence of high pressure processing on calf rennet using response surface methodology: Effects on milk coagulation

(2016) Bruno Ricardo de Castro Leite Júnior et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties

(2015) Jacek Domagała et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Alumina surfaces with nanoscale topography reduce attachment and biofilm formation byEscherichia coliandListeriaspp.

(2014) Guoping Feng et al.   BIOFOULING

Structuring dairy systems through high pressure processing

(2012) Anastasia Fitria Devi et al.   JOURNAL OF FOOD ENGINEERING

Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

(2011) Fei Ma et al.   Innovative Food Science & Emerging Technologies

Small-Strain Dynamic Rheology of Food Protein Networks

(2010) Michael H. Tunick   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY