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Fat-free fermented concentrated milk products as milk protein-based microgel dispersions: Particle characteristics as key drivers of textural properties.
Compr Rev Food Sci Food Saf. 2021 Nov;20(6):6057-6088. doi: 10.1111/1541-4337.12829. Epub 2021 Sep 8.
Compr Rev Food Sci Food Saf. 2021.
PMID: 34494713
Review.
Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs.
Heck A, Nöbel S, Hitzmann B, Hinrichs J.
Heck A, et al.
Foods. 2022 Feb 22;11(5):635. doi: 10.3390/foods11050635.
Foods. 2022.
PMID: 35267268
Free PMC article.
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Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production.
Filla JM, Stadler M, Heck A, Hinrichs J.
Filla JM, et al. Among authors: heck a.
Foods. 2021 Mar 27;10(4):715. doi: 10.3390/foods10040715.
Foods. 2021.
PMID: 33801764
Free PMC article.
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