The influence of milk fat content on the extrusion of rennet casein emulsion gels

Mikkel Lorenzen(University of Copenhagen), Lı́lia Ahrné(United States Congress), Søren K. Lillevang(Arla Foods (Denmark)), Erich J. Windhab(ETH Zurich), Adrian Ticǎ(ETH Zurich)

Food Hydrocolloids

January 22, 2025

10.1016/j.foodhyd.2025.111109

Cited by 8

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

|Current Research in Food Science|2020|206

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

|LWT|2007|194

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

|LWT|2001|170

Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

|Chemical Engineering and Processing - Process Intensification|2004|147

Innovative Technologies for Food Preservation

|Elsevier eBooks|2017|131