Work

Preheating intensity affects the properties of age gelation formed in direct ultra-high-temperature skim milk

Year: 2024

Type: article

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2024.106100

Authors: Xiaohan Liu, Han Gong, Yifan Hu, Pengjie Wang, Hongliang Li, Wentao Qian, Fazheng Ren, Xueying Mao

Institution: China Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Natural Science Foundation of China

OpenAlex ID: W4402758667

FWCI: 0.973

Cites: 59

Cited by: 5

Related to: 10