المؤلفون: Ahmadi, Elaheh, Vasiljevic, Todor, Huppertz, Thom

المصدر: Foods 13 (2024) 11 ; ISSN: 2304-8158

مصطلحات موضوعية: acid gelation, micellar calcium phosphate, pH adjustment, rheology, skim milk

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/670710

الاتاحة: https://research.wur.nl/en/publications/influence-of-heating-temperature-and-ph-on-acid-gelation-of-micel
https://doi.org/10.3390/foods13111724

المؤلفون: Gunvantsinh Rathod, Daniel L. Boyle, J.K. Amamcharla

المصدر: Journal of Dairy Science, Vol 105, Iss 6, Pp 4925-4937 (2022)

مصطلحات موضوعية: fibrillated whey proteins, acid gelation, Förster resonance energy transfer, protein interactions, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0022030222002429; https://doaj.org/toc/0022-0302

URL الوصول: https://doaj.org/article/3d333c7757b24261b3961ee0476d5ae5

المؤلفون: Aguilar García, José Manuel, Cordobés Carmona, Felipe, Bengoechea Ruiz, Carlos, Guerrero Conejo, Antonio Francisco

المساهمون: Universidad de Sevilla. Departamento de Ingeniería Química, Universidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponentes, CICE (Andalousian Government, Spain) No. TEP-6134

مصطلحات موضوعية: Egg yolk, Linear viscoelasticity, Thermal gelation, Acid gelation, Gel microstructure

Relation: Food Hydrocolloids, 87 (February), 142-148.; TEP-6134; https://www.sciencedirect.com/science/article/pii/S0268005X18305472; https://idus.us.es/handle//11441/141540

الاتاحة: https://idus.us.es/handle//11441/141540

المؤلفون: Beghdadi, Abdessalem, Palmade, Laetitia, Cunault, Charles, Marchesseau, Sylvie, Chevalier-Lucia, Dominique

المساهمون: Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM)

المصدر: ISSN: 0963-9969 ; Food Research International ; https://hal.inrae.fr/hal-03653902 ; Food Research International, 2022, 155, pp.111060. ⟨10.1016/j.foodres.2022.111060⟩.

مصطلحات موضوعية: Pea protein, Whey protein, Casein micelle, Thermal processing, Protein mixture, Acid gelation, Rheological properties, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: WOS: 000782175500004

الاتاحة: https://hal.inrae.fr/hal-03653902
https://hal.inrae.fr/hal-03653902v1/document
https://hal.inrae.fr/hal-03653902v1/file/S096399692200117X.pdf
https://doi.org/10.1016/j.foodres.2022.111060

المؤلفون: Ström, Anna, 1976, Schuster, E., Goh, S. M.

المصدر: Carbohydrate Polymers. 113:336-343

مصطلحات موضوعية: Fine structure, Entangled solution, Weak gels, Acid gelation, Random pectin, Blocky pectin

وصف الملف: electronic

URL الوصول: https://research.chalmers.se/publication/206515
http://publications.lib.chalmers.se/records/fulltext/206515/local_206515.pdf

المؤلفون: Nguyen, Thi Binh An, Nigen, Michael, Jimenez, Luciana, Ait-Abderrahim, Hassina, Marchesseau, Sylvie, Palmade, Laetitia

المساهمون: Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Chr Hansen AS, French National Association for Research and Technology (ANRT)

المصدر: ISSN: 0308-8146.

مصطلحات موضوعية: Exocellular polysaccharides (EPS), Extraction protocols, EPS production, Yogurt, Milk acid gelation, HPSEC-MALS, yoghurt, procédé d'extraction, polysaccharide extracellulaire, yaourt, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: PRODINRA: 405503; WOS: 000408740200090

الاتاحة: https://hal.science/hal-01607382
https://hal.science/hal-01607382v1/document
https://hal.science/hal-01607382v1/file/Nguyen-FC-2017-manuscript-IATE_2.pdf
https://doi.org/10.1016/j.foodchem.2017.06.121

المؤلفون: Soukoulis, Christos, Fisk, Ian D., Gan, Heng-Hui, Hoffmann, Lucien

مصطلحات موضوعية: Alginates, Pectins, Intragastric structuring, Pre-absorptive digestion conditions, Acid gelation, Ionotropic gelation

Relation: https://nottingham-repository.worktribe.com/output/799523; Journal of Food Engineering; Volume 191; https://nottingham-repository.worktribe.com/file/799523/1/Intragastric%20structuring%20of%20anionic%20polysaccharide%20kappa-carrageenan%20filled%20gels%20under%20physiological%20in%20vitro%20digestion%20conditions.pdf

الاتاحة: https://doi.org/10.1016/j.jfoodeng.2016.07.009
https://nottingham-repository.worktribe.com/file/799523/1/Intragastric%20structuring%20of%20anionic%20polysaccharide%20kappa-carrageenan%20filled%20gels%20under%20physiological%20in%20vitro%20digestion%20conditions.pdf
https://nottingham-repository.worktribe.com/output/799523

المؤلفون: Soukoulis, Christos, Fisk, Ian D., Bohn, Torsten, Hoffmann, Lucien

مصطلحات موضوعية: Acid Gelation, Ionotropic Gelation, Rheology, Gastric Fluids, Pre-Absorptive Digestion Conditions

Relation: https://nottingham-repository.worktribe.com/output/784517; Carbohydrate Polymers; Volume 140; https://nottingham-repository.worktribe.com/file/784517/1/Study%20of%20intragastric%20structuring%20ability%20of%20sodium%20alginate%20based%20emulsions.pdf

الاتاحة: https://doi.org/10.1016/j.carbpol.2015.12.021
https://nottingham-repository.worktribe.com/file/784517/1/Study%20of%20intragastric%20structuring%20ability%20of%20sodium%20alginate%20based%20emulsions.pdf
https://nottingham-repository.worktribe.com/output/784517

المؤلفون: Horne, David S., Lucey, John A.

المساهمون: Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü., Özcan, Tülay, 25926089700

مصطلحات موضوعية: Light-backscattering properties, PH, Rheology, Yogurt, Reconstituted skim milk, Denatured whey proteins, Diffusing wave spectroscopy, Glucono-delta-lactone, Casein micelles, Rheological properties, Acid gelation, Physical-properties, Beta-lactoglobulin, Kappa-casein, Agriculture, Food science & technology, Animals, Bacteria, Fermentation, Heating, Hydrogen-ion concentration, Light, Milk, dairy & animal science, Rennet, Caseins, Yoghurt, Animal, Bacterium, Chemistry

وصف الملف: application/pdf

Relation: Makale - Uluslararası Hakemli Dergi; Journal of Dairy Science; Yurt dışı; Özcan, T. vd. (2015). "Yogurt made from milk heated at different pH values". Journal of Dairy Science, 98(10), 6749-6758.; https://doi.org/10.3168/jds.2015-9643; https://www.sciencedirect.com/science/article/pii/S002203021500538X; http://hdl.handle.net/11452/26900; 000361865400011; 2-s2.0-84942550029; 6749; 6758; 98; 10

الاتاحة: http://hdl.handle.net/11452/26900
https://doi.org/10.3168/jds.2015-9643
https://www.sciencedirect.com/science/article/pii/S002203021500538X

المؤلفون: Carolyn Mejares

مصطلحات موضوعية: Food chemistry and food sensory science, Food technology, buffalo milk, milk mixture, heat treatment, calcium sequestering salt, in vitro digestion, acid gelation

Relation: https://figshare.com/articles/thesis/Effect_of_High_Temperature_Treatments_on_Buffalo_Milk_and_Buffalo_Bovine_Milk_Blends/26860213

الاتاحة: https://doi.org/10.25439/rmt.26860213
https://figshare.com/articles/thesis/Effect_of_High_Temperature_Treatments_on_Buffalo_Milk_and_Buffalo_Bovine_Milk_Blends/26860213

المؤلفون: Mohamed–Lazhar Chihi, Rémi Saurel, Nicolas Sok

المساهمون: Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Conseil Regional de Bourgogne through 'plan d'actions regionales pour l'innovation' (PARI) ALIM+ 2016, European Union

المصدر: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2018, 85, pp.120-128. ⟨10.1016/j.foodhyd.2018.07.006⟩

مصطلحات موضوعية: soy protein isolate, Globulin, General Chemical Engineering, cold-set gels, Protein aggregation, casein, Viscoelasticity, Thermal aggregates, acidification, 0404 agricultural biotechnology, Rheology, heat-treatment, Thermal, [SDV.IDA]Life Sciences [q-bio]/Food engineering, fractionation, Phase diagram, biology, beta-lactoglobulin, Chemistry, skim milk gels, starter cultures, Acid gelation, 04 agricultural and veterinary sciences, General Chemistry, Microstructure, 040401 food science, rheological properties, Chemical engineering, Pea globulins, whey proteins, biology.protein, Composition (visual arts), Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b613652eba9f6773736fb6c4b0279dbf
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01894718

المؤلفون: Aguilar García, José Manuel, Cordobés Carmona, Felipe, Bengoechea Ruiz, Carlos, Guerrero Conejo, Antonio Francisco

المساهمون: Universidad de Sevilla. Departamento de Ingeniería Química, Universidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponentes, CICE (Andalousian Government, Spain) No. TEP-6134

مصطلحات موضوعية: Linear viscoelasticity, Thermal gelation, Gel microstructure, Acid gelation, Egg yolk

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3272::cf0f0508762d2636451ad5aa902b1e41

المؤلفون: Chihi, Mohamed–lazhar, Sok, Nicolas, Saurel, Rémi

المساهمون: Procédés Alimentaires et Microbiologiques Dijon (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté COMUE (UBFC), Conseil Regional de Bourgogne through "plan d'actions regionales pour l'innovation" (PARI) ALIM+ 2016, European Union

المصدر: ISSN: 0268-005X.

مصطلحات موضوعية: Pea globulins, beta-lactoglobulin, Thermal aggregates, Acid gelation, cold-set gels, soy protein isolate, skim milk gels, rheological properties, starter cultures, heat-treatment, whey proteins, casein, fractionation, acidification, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: hal-01894718; https://u-bourgogne.hal.science/hal-01894718

الاتاحة: https://u-bourgogne.hal.science/hal-01894718
https://doi.org/10.1016/j.foodhyd.2018.07.006

المؤلفون: Hassina Ait-Abderrahim, Michaël Nigen, Sylvie Marchesseau, Laetitia Picart-Palmade, Luciana Jimenez, An Thi-Binh Nguyen

المساهمون: Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Chr Hansen AS, French National Association for Research and Technology (ANRT), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

المصدر: Food Chemistry
Food Chemistry, Elsevier, 2018, 239, pp.742-750. ⟨10.1016/j.foodchem.2017.06.121⟩
Food Chemistry (239), 742-750. (2018)

مصطلحات موضوعية: 0106 biological sciences, HPSEC-MALS, food.ingredient, procédé d'extraction, Ingénierie des aliments, Polysaccharide, 01 natural sciences, Analytical Chemistry, polysaccharide extracellulaire, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Exocellular polysaccharides (EPS), Extraction protocols, EPS production, Yogurt, Milk acid gelation, 010608 biotechnology, Skimmed milk, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Animals, Food engineering, yoghurt, Ethanol precipitation, chemistry.chemical_classification, Chromatography, Chemistry, yaourt, Extraction (chemistry), Polysaccharides, Bacterial, 04 agricultural and veterinary sciences, General Medicine, Hydrogen-Ion Concentration, 040401 food science, Dextran, Milk, Yield (chemistry), Fermentation, Rheology, Gels, Food Science, Macromolecule

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b326d23d1619631bc9592b8364eb8f78
https://hal.archives-ouvertes.fr/hal-01607382

المؤلفون: Khanji, Aya

Thesis Advisors: Université de Lorraine, Université Saint-Joseph (Beyrouth). Faculté des Sciences, Desobry-Banon, Sylvie, Rizk, Toufic, Jasniewski, Jordane, Salameh, Dominique

مصطلحات موضوعية: Protéines laitières, Antioxydant, Gélification acide, Interaction, Bactéries du yaourt, Poudre, Milk proteins, Antioxidant, Acid Gelation, Yoghurt lactic bacteria, Powder, 664

الاتاحة: http://www.theses.fr/2017LORR0144/document

المؤلفون: Heng-Hui Gan, Christos Soukoulis, Lucien Hoffmann, Ian D. Fisk

مصطلحات موضوعية: 0301 basic medicine, food.ingredient, Pectin, Alginates, Dimer, Polysaccharide, 03 medical and health sciences, chemistry.chemical_compound, Intragastric structuring, 0404 agricultural biotechnology, food, Sodium alginate, chemistry.chemical_classification, 030109 nutrition & dietetics, Chromatography, Kappa-Carrageenan, Acid gelation, Ionotropic gelation, 04 agricultural and veterinary sciences, In vitro digestion, 040401 food science, In vitro, Pre-absorptive digestion conditions, chemistry, Pectins, Counterion, Food Science, Nuclear chemistry

وصف الملف: application/pdf; PDF

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77c08c0e70569bf9de0084932ecd0cfd
http://eprints.nottingham.ac.uk/40054/

المؤلفون: Fotis Spyropoulos, Abigail B. Norton, Ian T. Norton

المصدر: Procedia Food Science. 1:1487-1493

مصطلحات موضوعية: food.ingredient, Pectin, Gastric emptying, Chemistry, Stomach, digestive, oral, and skin physiology, Acid gelation, General Medicine, engineering.material, Structuring, Gellan gum, Satiety, Mixed biopolymers, chemistry.chemical_compound, food, Acid sensitive, Human stomach, Gellan, engineering, Biopolymer, Food science, Digestion

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::612fce11ffbf1fc04ca3e39ec5e9b349
https://doi.org/10.1016/j.profoo.2011.09.220

المؤلفون: Chandrapala, Janage, Ong, Lydia, Zisu, Bogdan, Gras, Sally L, Ashokkumar, Muthupandian, Kentish, Sandra E

مصطلحات موضوعية: 0908 Food Sciences, College of Health and Biomedicine, flocculated structures, milk, rennet gelation, acid gelation, fat globule, temperature, processing treatment

Relation: https://vuir.vu.edu.au/32722/; Chandrapala, Janage, Ong, Lydia, Zisu, Bogdan, Gras, Sally L orcid:0000-0002-4660-1245 , Ashokkumar, Muthupandian and Kentish, Sandra E orcid:0000-0002-4250-7489 (2016) The effect of sonication and high pressure homogenisation on the properties of pure cream. Innovative Food Science and Emerging Technologies, 33. 298 - 307. ISSN 1466-8564

الاتاحة: https://vuir.vu.edu.au/32722/
http://www.sciencedirect.com/science/article/pii/S1466856415002532
https://doi.org/10.1016/j.ifset.2015.11.023

المؤلفون: Sinaga, Hotnida, Bansal, Nidhi, Bhandari, Bhesh

مصطلحات موضوعية: Acid gelation, Enzyme inactivation, Heat treatment, Partial renneting, Rennet gelation, 1106 Food Science

Relation: orcid:0000-0002-2266-6124; orcid:0000-0001-8800-6295; Not set

الاتاحة: https://espace.library.uq.edu.au/view/UQ:582952

المؤلفون: Khanji, Aya

المساهمون: Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine (UL), Université de Lorraine, Sylvie Desobry-Banon, Toufic Rizk, Jordane Jasniewski, Dominique Salameh

المصدر: https://theses.hal.science/tel-01760559 ; Alimentation et Nutrition. Université de Lorraine, 2017. Français. ⟨NNT : 2017LORR0144⟩.

مصطلحات موضوعية: Milk proteins, Antioxidant, Acid Gelation, Interaction, Yoghurt lactic bacteria, Powder, Protéines laitières, Antioxydant, Gélification acide, Bactéries du yaourt, Poudre, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.BBM]Life Sciences [q-bio]/Biochemistry, Molecular Biology

Relation: NNT: 2017LORR0144; tel-01760559; https://theses.hal.science/tel-01760559; https://theses.hal.science/tel-01760559/document; https://theses.hal.science/tel-01760559/file/DDOC_T_2017_0144_KHANJI.pdf

الاتاحة: https://theses.hal.science/tel-01760559
https://theses.hal.science/tel-01760559/document
https://theses.hal.science/tel-01760559/file/DDOC_T_2017_0144_KHANJI.pdf