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Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1016/0958-6946(95)92206-jopenalex-snapshot
Influence of heating regime and pH on the primary phase of renneting of whole milk
inferredcites →https://doi.org/10.1016/j.foodres.2005.09.010openalex-snapshot
Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder
inferredcites →https://doi.org/10.1016/j.idairyj.2007.11.001openalex-snapshot
Acid skim milk gels: The gelation process as affected by preheating pH
inferredcites →https://doi.org/10.1016/j.idairyj.2010.06.003openalex-snapshot
Protein interactions in heat-treated milk and effect on rennet coagulation
inferredcites →https://doi.org/10.1016/j.lwt.2005.08.002openalex-snapshot
Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin
inferredcites →https://doi.org/10.1016/s0958-6946(03)00120-1openalex-snapshot
Casein–whey protein interactions in heated milk: the influence of pH
inferredcites →https://doi.org/10.1017/s0022029900024481openalex-snapshot
Heat stability of milk: pH-dependent dissociation of micellar κ-casein on heating milk at ultra high temperatures
inferredcites →https://doi.org/10.1017/s0022029900026030openalex-snapshot
Rennet coagulation of heated milk: influence of pH adjustment before or after heating
inferredcites →https://doi.org/10.1017/s0022029900029290openalex-snapshot
pH-Induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release
inferredcites →https://doi.org/10.1017/s0022029902005903openalex-snapshot
Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size
inferredcites →https://doi.org/10.1017/s0022029908003555openalex-snapshot
On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins
inferredcites →https://doi.org/10.1021/jf00091a011openalex-snapshot
Interaction of .beta.-lactoglobulin with .kappa.-casein in micelles as assessed by chymosin hydrolysis: effect of temperature, heating time, .beta.-lactoglobulin concentration, and pH
inferredcites →https://doi.org/10.1021/jf025673aopenalex-snapshot
Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk
inferredcites →https://doi.org/10.1021/jf034972copenalex-snapshot
Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim Milk
inferredcites →https://doi.org/10.1021/jf060961iopenalex-snapshot
Effect of the pH of Heating on the Qualitative and Quantitative Compositions of the Sera of Reconstituted Skim Milks and on the Mechanisms of Formation of Soluble Aggregates
inferredcites →https://doi.org/10.1021/jf062734mopenalex-snapshot
Role of κ-Casein in the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk
inferredcites →https://doi.org/10.1021/jf100372bopenalex-snapshot
Investigation of the Colloidal Interactions at Play in Combined Acidification and Rennet of Different Heat-Treated Milks
inferredcites →https://doi.org/10.1021/jf103943eopenalex-snapshot
Interaction between Casein Micelles and Whey Protein/κ-Casein Complexes during Renneting of Heat-Treated Reconstituted Skim Milk Powder and Casein Micelle/Serum Mixtures
inferredcites →https://doi.org/10.1021/jf950217qopenalex-snapshot
Reaction Kinetics of Thermal Denaturation of Whey Proteins in Heated Reconstituted Whole Milk
inferredcites →https://doi.org/10.1021/jf960507mopenalex-snapshot
Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C
inferredcites →https://doi.org/10.1021/jf981302bopenalex-snapshot
Effect of pH on the Thermal Denaturation of Whey Proteins in Milk
inferredcites →https://doi.org/10.1051/dst:2007048openalex-snapshot
Role of protein aggregation in heat-induced heat stability during milk powder manufacture
inferredcites →https://doi.org/10.1051/dst:2008033openalex-snapshot
Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review
inferredcites →https://doi.org/10.1111/j.1365-2621.1988.tb10223.xopenalex-snapshot
Reaction Kinetics of the Denaturation of Whey Proteins in Milk
inferredcites →https://doi.org/10.3168/jds.s0022-0302(03)73740-0openalex-snapshot
Impaired Rennetability of Heated Milk; Study of Enzymatic Hydrolysis and Gelation Kinetics
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1002/fsn3.3868openalex-snapshot
Extent of κ‐casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches
inferred← citeshttps://doi.org/10.1007/s11694-017-9468-7openalex-snapshot
Isolation of β-lactoglobulin from buffalo milk and characterization of its structure changes as a function of pH and ionic strength
inferred← citeshttps://doi.org/10.1016/b978-0-12-374039-7.00008-8openalex-snapshot
The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk
inferred← citeshttps://doi.org/10.1016/b978-0-12-405171-3.00009-xopenalex-snapshot
The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions, and Effects on the Functional Properties of Milk
inferred← citeshttps://doi.org/10.1016/b978-0-12-815251-5.00009-8openalex-snapshot
The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.11.054openalex-snapshot
Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.11.063openalex-snapshot
Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.04.028openalex-snapshot
Acid and rennet-induced coagulation behavior of casein micelles with modified structure
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.03.035openalex-snapshot
Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110681openalex-snapshot
Probing structural modification of milk proteins in the presence of pepsin and/or acid using small- and ultra-small-angle neutron scattering
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112030openalex-snapshot
Heat treatment of milk protein concentrates affects enzymatic coagulation properties
inferred← citeshttps://doi.org/10.1016/j.idairyj.2020.104831openalex-snapshot
Effect of heating milk on whey protein denaturation and cheese-making properties
inferred← citeshttps://doi.org/10.1016/j.idairyj.2021.105179openalex-snapshot
Rennet coagulation of heated milk: A review
inferred← citeshttps://doi.org/10.1016/j.idairyj.2023.105732openalex-snapshot
Effect of green tea extract on heat-induced protein interactions and rennet coagulation in milk
inferred← citeshttps://doi.org/10.1016/j.idairyj.2023.105771openalex-snapshot
The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase
inferred← citeshttps://doi.org/10.1016/j.idairyj.2024.105945openalex-snapshot
Dry-Heat Treatment of Low-Heat Skim Milk Powder Improves Rennet-Induced Gelation
inferred← citeshttps://doi.org/10.1016/j.idairyj.2025.106345openalex-snapshot
Effect of powdering process of low-heat skim milk powder on rennet-induced gelation and syneresis behaviour
inferred← citeshttps://doi.org/10.1016/j.idairyj.2026.106598openalex-snapshot
A brief history of casein micelles: On the origin of models
inferred← citeshttps://doi.org/10.1021/jf304949copenalex-snapshot
Probe Mobility in Native Phosphocaseinate Suspensions and in a Concentrated Rennet Gel: Effects of Probe Flexibility and Size
inferred← citeshttps://doi.org/10.1021/jf504167vopenalex-snapshot
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments
inferred← citeshttps://doi.org/10.1039/d0fo00744gopenalex-snapshot
The pattern of peptides released from dairy and egg proteins is highly dependent on the simulated digestion scenario
inferred← citeshttps://doi.org/10.1080/10942912.2016.1193515openalex-snapshot
Gelation properties of partially renneted milk
inferred← citeshttps://doi.org/10.3136/fstr.23.743openalex-snapshot
Effects of κ-Casein Dissociation from Casein Micelles on Cheese Curd Formation
inferred← citeshttps://doi.org/10.3168/jds.2015-9924openalex-snapshot
Effect of heating strategies on whey protein denaturation—Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry
inferred← citeshttps://doi.org/10.3168/jds.2021-21299openalex-snapshot
Effect of mild thermal and pH changes on the sol-gel transition in skim milk
inferred← citeshttps://doi.org/10.5891/jafps.48.181openalex-snapshot
Effect of κ-Casein Dissociation from Casein Micelles on Rennet-Induced Gelation in Reconstituted Skim Milk Powder
inferred← citeshttps://doi.org/10.5891/jafps.49.197openalex-snapshot
Modification of Enzymatic Coagulation for Ultra-High Temperature Treated Milk and Recombined Milk from Whole Milk Powder
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