Emulsification of milk fat and skimmed milk curds – Effect of temperature on rheological properties and structure of emulsion gels at different length scales

Ester Ferrusola Pastrana(Institute of Food Science and Technology), Lı́lia Ahrné(United States Congress), Ulf Andersen(Arla Foods (Denmark)), Søren K. Lillevang(Arla Foods (Denmark)), Tomasz Pawel Czaja(University of Copenhagen), Pablo Mota‐Santiago, Gabriele D’Oria(University of Copenhagen)
International Dairy Journal
November 30, 2024
10.1016/j.idairyj.2024.106153
Cited by 6

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