RHEOLOGY OF MILK GELS FORMED BY MILK‐CLOTTING ENZYMES
- 1 May 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (3), 669-673
- https://doi.org/10.1111/j.1365-2621.1977.tb12575.x
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Stability characteristics of pepsin immobilized on protein‐coated glass used for continous milk coagulationBiotechnology & Bioengineering, 1976
- Secondary Phase and Mechanism of Enzymic Milk CoagulationJournal of Dairy Science, 1975
- Continuous coagulation of milk using immobilized enzymes in a fluidized‐bed reactorBiotechnology & Bioengineering, 1975
- RHEOLOGICAL ANALYSIS OF CURD FORMATIONJournal of Texture Studies, 1973
- Characteristics of Insoluble Pepsin Used in a Continuous Milk-Clotting SystemJournal of Dairy Science, 1972
- On the mechanism of milk clotting by renninJournal of Dairy Research, 1972
- Density-gradient electrophoresis of native and of rennet-treated casein micellesJournal of Dairy Research, 1971
- Studies on the preparation of water-insoluble derivatives of rennin and chymotrypsin and their use in the hydrolysis of casein and the clotting of milkBiochemical Journal, 1969
- The physical and biological constants of thrombelastographyBiorheology, 1962
- The Second Phase of Rennet CoagulationNature, 1942