has been cited by the following article(s):
[1]
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Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt
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Food Science and Technology …,
2022 |
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[2]
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A clarifying reagent and microplate-based method for the high-throughput analysis of lipase activity in milk
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European Food Research and …,
2021 |
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[3]
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Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes
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2021 |
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[4]
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Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes
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2021 |
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[5]
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Evaluasi Derajat Homogenisasi (Homodegree) dan Korelasinya dengan Ukuran Partikel Lemak Susu Sterilisasi Komersil
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2019 |
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[6]
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Modification of enzymes by use of high-pressure homogenization
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Food Research International,
2018 |
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[7]
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Comparison between novel and standard methods for analysis of free fatty acids in milk–Including relation to rancid flavour
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International Dairy Journal,
2017 |
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[8]
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Homojenizasyon ve ısıl işlem uygulamalarının farklı oranlarda yağ içeren sütlerden üretilen ayranın fizikokimyasal ve duyusal özellikleri üzerine etkisinin belirlenmesi
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2016 |
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[9]
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两种乳中脂肪球粒径, 脂肪酶活性以及游离脂肪酸的比较分析
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食品工业科技,
2015 |
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[10]
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EFEITO DA HOMOGENEIZAÇÃO À ALTA PRESSÃO EM ENZIMAS: INATIVAÇÃO, ATIVAÇÃO E ESTABILIZAÇÃO
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[11]
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Homojenizasyon ve ısıl işlem uygulamalarının farklı oranlarda yağ içeren sütlerden üretilen ayranın fizikokimyasal ve duyusal özellikleri üzerine etkisinin …
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[1]
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Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt
Food Science and Technology International,
2024
DOI:10.1177/10820132221138827
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[2]
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Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt
Food Science and Technology International,
2022
DOI:10.1177/10820132221138827
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[3]
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Effects of Changes in Homogenization Sequence and Temperature for Milk on Physicochemical Properties of Yoghurt
SSRN Electronic Journal ,
2022
DOI:10.2139/ssrn.4047616
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[4]
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Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes
Innovative Food Science & Emerging Technologies,
2020
DOI:10.1016/j.ifset.2020.102548
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[5]
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Evaluasi Derajat Homogenisasi (Homodegree) dan Korelasinya dengan Ukuran Partikel Lemak Susu Sterilisasi Komersil
Jurnal Mutu Pangan : Indonesian Journal of Food Quality,
2019
DOI:10.29244/jmpi.2019.6.24
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[6]
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Modification of enzymes by use of high-pressure homogenization
Food Research International,
2018
DOI:10.1016/j.foodres.2018.04.011
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[7]
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Comparison between novel and standard methods for analysis of free fatty acids in milk – Including relation to rancid flavour
International Dairy Journal,
2017
DOI:10.1016/j.idairyj.2017.07.001
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