The effect of milk fat content on microstructure and rheological properties of rennet casein gel emulsions

Mikkel Lorenzen(University of Copenhagen), Lı́lia Ahrné(United States Congress), Frans van den Berg(University of Copenhagen), Søren K. Lillevang(Arla Foods (Denmark))

Food Hydrocolloids

September 1, 2023

10.1016/j.foodhyd.2023.109243

Cited by 34

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