Keywords: انعقاد لنفاوی; Rennet coagulation; Temperature dependence; Hydrophobic attraction; Calcium ion-binding; Fully-renneted bovine casein micelles
مقالات ISI انعقاد لنفاوی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Plasmin activity in Manchega ewe milk: The effect of lactation, parity and health of the udder, and its influence on milk composition and rennet coagulation
Keywords: انعقاد لنفاوی; Dairy sheep; Plasmin; Udder health; Rennet coagulation;
Toward an integrated modeling of the dairy product transformations, a review of the existing mathematical models
Keywords: انعقاد لنفاوی; Review; Modeling; Heat treatment; Homogenization; Acid coagulation; Rennet coagulation
Milk protein genetic variants and isoforms identified in bovine milk representing extremes in coagulation properties
Keywords: انعقاد لنفاوی; rennet coagulation; milk protein genetic variant; posttranslational modification; mass spectrometry;
Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality
Keywords: انعقاد لنفاوی; Swiss cheese; ultrafiltration; cheese yield; rennet coagulation;
Manufacture of Cheddar cheese from high-pressure-treated whole milk
Keywords: انعقاد لنفاوی; High-pressure; Rennet coagulation; Whey protein denaturation; Composition
Modification to the renneting functionality of casein micelles caused by nonionic surfactants
Keywords: انعقاد لنفاوی; skim milk; nonionic surfactant; rennet coagulation;
Effect of temperature and pulsed electric field treatment on rennet coagulation properties of milk
Keywords: انعقاد لنفاوی; Pulsed electric field; Rennet coagulation; Milk
Sodium caseinate-stabilized fat globules inhibition of the rennet-induced gelation of casein micelles studied by Diffusing Wave Spectroscopy
Keywords: انعقاد لنفاوی; Rennet coagulation; Sodium caseinate-stabilized fat globules; Diffusing wave spectroscopy
The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk
Keywords: انعقاد لنفاوی; Rennet coagulation; DWS; Rheology; Whey protein-stabilized fat globules;
Influence of transglutaminase protein cross-linking on the rennet coagulation of casein
Keywords: انعقاد لنفاوی; Transglutaminase; Rennet coagulation; Caseinomacropeptide; Casein micelle; Cross-linking; Cheese yieldGMP, glycomacropeptide; CMP, caseinomacropeptide; GSH, glutathione; IMCU, international milk clotting units; MF, microfiltration; RP-HPLC, reversed phase
Rennet-induced coagulation of enzymatically cross-linked casein micelles
Keywords: انعقاد لنفاوی; Casein micelle; Rennet coagulation; Transglutaminase; Diffusing wave spectroscopy
Assessment of the rennet coagulation of skim milk: A comparison of methods
Keywords: انعقاد لنفاوی; Rennet coagulation; Kinetics; Rheology; Near-infrared spectroscopy; Caseinomacropeptide release
Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk
Keywords: انعقاد لنفاوی; ultra-high pressure homogenization; milk; rennet coagulation; cheese-making properties
Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk
Keywords: انعقاد لنفاوی; casein micelle; insoluble calcium; rheology; rennet coagulation;
Influence of fat globule membrane composition on water holding capacity and water mobility in casein rennet gel: A nuclear magnetic resonance self-diffusion and relaxation study
Keywords: انعقاد لنفاوی; Dairy casein gel; Ultra-filtrated retentate; Fat globules; Self-diffusion; Low-field NMR; 1H NMR; Diffusion model; Fat interface; Rennet coagulation;
Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk
Keywords: انعقاد لنفاوی; Milk; High pressure; Heat; Rennet coagulation; Cheese-making;
High-pressure-induced changes in the rennet coagulation properties of bovine milk
Keywords: انعقاد لنفاوی; High pressure; Milk; Rennet coagulation; Whey proteins; Casein micelles;