Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses-Reference-Cited by-同舟云学术

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Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses

Published:2020-09 Issue: Volume:106 Page:105907
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gilbert Audrey,Rioux Laurie-Eve,St-Gelais Daniel,Turgeon Sylvie L.

Funder

Fonds de recherche du Québec – Nature et technologies

Novalait Inc

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. The minspec users guide: Using inverse Laplace transformation for relaxation studies with the minispec;Bruker,2006

2. Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring;Cayot;Journal of Dairy Research,2003

3. NMR relaxation and water self-diffusion Studies in Whey protein solutions and gels;Colsenet;Journal of Agricultural and Food Chemistry,2005

4. The structure of the casein micelle of milk and its changes during processing;Dalgleish;Annual Review of Food Science and Technology,2012

5. Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties;Fiszman;International Dairy Journal,1999

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