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International Journal of Food Properties Volume 19, 2016 - Issue 9
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Serum Protein Aggregates in the High-Heated Milk and Their Gelation Properties in Rennet-Induced Milk Gel

Yanhua LiCollege of Food Science and Biotechnology, Zhe Jiang Gong Shang University, Hangzhou, ChinaCorrespondence[email protected]
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Weijun WangBeingmate Baby & Child Food Co., Ltd., Hangzhou, ChinaView further author information
Pages 1994-2006 | Received 18 Jun 2015, Accepted 02 Sep 2015, Published online: 24 May 2016

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Hotnida Sinaga, Nidhi Bansal & Bhesh Bhandari. (2017) Effects of milk pH alteration on casein micelle size and gelation properties of milk. International Journal of Food Properties 20:1, pages 179-197.
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Articles from other publishers (3)

Timothy P. Guinee. (2021) Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review. International Dairy Journal 121, pages 105095.
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Zorana Miloradovic, Nemanja Kljajevic, Jelena Miocinovic, Steva Levic, Vladimir B. Pavlovic, Marijana Blažić & Predrag Pudja. (2020) Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. Foods 9:3, pages 283.
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Almaz Genene, Egon Bech Hansen, Mitiku Eshetu, Yonas Hailu & Richard Ipsen. (2019) Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk. LWT 101, pages 404-409.
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