Structural changes induced by pasteurisation and/or high-pressure treatment of skim caprine milk

Autor: Nassar, Khaled S., Yacoub, Sameh S., Lv, Jiaping, Ragab, Eman S.

Publikováno v: In International Dairy Journal March 2023 138

Rheological and microstructural properties of rennet gel made from caprine milk treated by HP

Autor: Nassar, Khaled S., Lu, Jing, Pang, Xiaoyang, Ragab, Eman S., Yue, Yuanchun, Zhang, Shuwen, Lv, Jiaping

Publikováno v: In Journal of Food Engineering February 2020 267

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Impact of high-pressure treatments on physicochemical and structural changes of reconstituted micellar casein concentrates from bovine and caprine milk: A comparative study.

Autor: Nassar KS; Food and Dairy Science and Technology Department, Faculty of Agriculture, Damanhour University, 22516 Damanhour, Egypt.. Electronic address: khalid.nassar@agr.dmu.edu.eg., Bayomy HM; Food Science and Nutrition Department, Faculty of Science, University of Tabuk, 71491 Tabuk, Saudi Arabia., Alamri ES; Food Science and Nutrition Department, Faculty of Science, University of Tabuk, 71491 Tabuk, Saudi Arabia., Ozaybi NA; Food Science and Nutrition Department, Faculty of Science, University of Tabuk, 71491 Tabuk, Saudi Arabia., Korma SA; School of Food Science and Engineering, South China University of Technology, 510641 Guangzhou, China.; Department of Food Science, Faculty of Agriculture, Zagazig University, 44519 Zagazig, Egypt.. Electronic address: sameh9251@scut.edu.cn., Lv J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 100193 Beijing, China., Ragab ES; Food and Dairy Science and Technology Department, Faculty of Agriculture, Damanhour University, 22516 Damanhour, Egypt.

Publikováno v: Journal of dairy science [J Dairy Sci] 2024 Oct 14. Date of Electronic Publication: 2024 Oct 14.