Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Douglas B. Hyslop"'
Publikováno v:
International Dairy Journal. 13:877-885
Reconstituted skim milk was gelled at 25–40°C with the plant-origin coagulants from Cynara cardunculus L. or Cynara humilis L. or with fermentation-produced chymosin. Gel formation and ageing were monitored by low amplitude oscillatory rheology an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00e79d2333c11fa4c343f686e5e1ff86
https://doi.org/10.1016/s0958-6946(03)00114-6
https://doi.org/10.1016/s0958-6946(03)00114-6
Autor:
Douglas B. Hyslop, Stig B. Lomholt, Lars Øgendal, Peder Worning, Karsten B. Qvist, Rogert Bauer
Publikováno v:
Journal of Dairy Research. 65:545-554
In order to describe the kinetics of rennet coagulation, measurements of turbidity as a function of wavelength were used to determine the weight-average degree of polymerization, x¯w, during renneting of milk at three different concentrations of enz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9626d1d93a5718e9a26735c5ccdbc9d
https://doi.org/10.1017/s0022029998003148
https://doi.org/10.1017/s0022029998003148
Autor:
Douglas B. Hyslop, Karsten B. Qvist
Publikováno v:
Journal of Dairy Research. 63:223-232
SummaryFour models describing renneting kinetics are evaluated for their ability to describe well documented attributes of the coagulation of casein micelles. The first model is based on a constant flocculation rate parameter. In the second the flocc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::834d4b4598fafba2fe1b0e3b0ab07b8a
https://doi.org/10.1017/s0022029900031721
https://doi.org/10.1017/s0022029900031721
Autor:
Douglas B. Hyslop
Publikováno v:
Journal of Dairy Research. 60:517-533
SummarySeveral mathematical models are presented in an attempt to describe the kinetics of the enzyme-induced coagulation of casein micelles. In each model the primary phase of the clotting reaction is assumed to follow first order kinetics. The only
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fdf157d4bce4331fb547f68dcf7fef4
https://doi.org/10.1017/s0022029900027874
https://doi.org/10.1017/s0022029900027874
Autor:
Douglas B. Hyslop
Publikováno v:
Trends in Food Science & Technology. 8:65-66
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c59563922d254c85d170ab460466555
https://doi.org/10.1016/s0924-2244(97)85865-7
https://doi.org/10.1016/s0924-2244(97)85865-7
Autor:
Douglas B. Hyslop, Patrick F. Fox
Publikováno v:
Journal of Dairy Research. 48:123-129
SummaryAs determined by the standard subjective assay procedure, the minimum in the heat stability–pH curve of milk persisted down to at least 116 °C. However when samples were not agitated during heating the minimum became progressively less pron
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::948134328e277f7f3c40c5172dab8ab7
https://doi.org/10.1017/s0022029900021531
https://doi.org/10.1017/s0022029900021531
Publikováno v:
Biochimica et biophysica acta. 566(2)
The kinetics of pepsin initiated coagulation of kappa-casein have been studied at pH 5.8. The primary and secondary phases of coagulation are shown to proceed simultaneously. The theory of enzymatically initiated clotting reactions proposed by Payens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a95c9c4f99da500ab9df7be5311e54cd
https://pubmed.ncbi.nlm.nih.gov/369612
https://pubmed.ncbi.nlm.nih.gov/369612