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Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions.
J Colloid Interface Sci. 2019 Mar 1;537:458-464. doi: 10.1016/j.jcis.2018.11.048. Epub 2018 Nov 15.
J Colloid Interface Sci. 2019.
PMID: 30469114
Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy.
Vollmer AH, Kieferle I, Youssef NN, Kulozik U.
Vollmer AH, et al. Among authors: kieferle i.
J Dairy Sci. 2021 Sep;104(9):9505-9520. doi: 10.3168/jds.2020-20080. Epub 2021 Jun 5.
J Dairy Sci. 2021.
PMID: 34099303
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Effect of pentasodium triphosphate concentration on physicochemical properties, microstructure, and formation of casein fibrils in model processed cheese.
Vollmer AH, Kieferle I, Pusl A, Kulozik U.
Vollmer AH, et al. Among authors: kieferle i.
J Dairy Sci. 2021 Nov;104(11):11442-11456. doi: 10.3168/jds.2021-20628. Epub 2021 Aug 11.
J Dairy Sci. 2021.
PMID: 34389148
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