검색결과 : 12건
| No. | Article |
|---|---|
| 1 |
Estimation of coagulation time in cheese manufacture using an ultrasonic pulse-echo technique Derra M, Bakkali F, Amghar A, Sahsah H Journal of Food Engineering, 216, 65, 2018 |
| 2 |
Using a fiber optic sensor for cutting time prediction in cheese manufacture from a mixture of cow, sheep and goat milk Abdelgawad AR, Guamis B, Castillo M Journal of Food Engineering, 125, 157, 2014 |
| 3 |
Use of shear wave elastography for monitoring enzymatic milk coagulation Budelli E, Bernal M, Lema P, Fink M, Negreira C, Tanter M, Gennisson JL Journal of Food Engineering, 136, 73, 2014 |
| 4 |
Measurement of the rennet clotting time of milk by digital image sequences (2D+t) processing Djaowe G, Bitjoka L, Boukar O, Libouga DG, Waldogo B Journal of Food Engineering, 114(2), 235, 2013 |
| 5 |
The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy Sandra S, Alexander M, Dalgleish DG Journal of Colloid and Interface Science, 308(2), 364, 2007 |
| 6 |
The effect of dietary fibre inclusion on milk coagulation kinetics Fagan CC, O'Donnell CP, Cullen PJ, Brennan CS Journal of Food Engineering, 77(2), 261, 2006 |
| 7 |
Numerical method for determining ultrasonic wave diffusivity through coagulating milk gel system Ay CY, Gunasekaran S Journal of Food Engineering, 58(2), 103, 2003 |
| 8 |
Rennet-induced milk coagulation by continuous steady shear stress Konuklar G, Gunasekaran S Journal of Colloid and Interface Science, 250(1), 149, 2002 |
| 9 |
A rheological approach to the study of concentrated milk clotting Curcio S, Gabriele D, Giordano V, Calabro V, de Cindio B, Iorio G Rheologica Acta, 40(2), 154, 2001 |
| 10 |
A comparison of on-line techniques for determination of curd setting time using cheesemilks under different rates of coagulation O'Callaghan DJ, O'Donnell CP, Payne FA Journal of Food Engineering, 41(1), 43, 1999 |