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Calcium induced skim-milk gelation during heating as affected by pH
Glykeria Koutina, Mette Christensen, Mette Bakman, Ulf Andersen,
Leif Horsfelt Skibsted
11
Citationer (Scopus)
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Alfabetisk
Landbrug og biologi
skim milk
100%
gelation
96%
calcium
56%
heat
49%
gels
42%
milk
35%
heat treatment
21%
calcium chloride
19%
coagulum
13%
rennet
11%
hydrochloric acid
10%
dairy industry
10%
storage modulus
10%
acids
9%
sodium hydroxide
9%
yogurt
9%
milk proteins
8%
lasers
8%
dairy products
8%
cheeses
8%
microscopy
8%
temperature
7%
salts
6%
sampling
3%
Medicin og biovidenskab
Heating
95%
Milk
83%
Calcium
61%
Gels
56%
Calcium Chloride
26%
Calcium Carbonate
25%
Hot Temperature
23%
rennet
19%
Confocal Microscopy
18%
Dairying
16%
Acids
15%
Sodium Hydroxide
14%
Temperature
14%
Yogurt
13%
Milk Proteins
13%
Hydrochloric Acid
13%
Cheese
12%
Dairy Products
12%
Salts
8%
Observation
7%
Kemiske forbindelser
Calcium(0)
68%
Gel
43%
pH Value
37%
Heat Treatment
24%
Calcium Salt
13%
Storage Modulus
10%
Sodium Hydroxide
9%
Industry
7%
Time
7%
Acid
6%
Reduction
4%
Protein
4%