Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk
- Author
- GAYGADZHIEV, Zafir1 ; HILL, Arthur1 ; CORREDIG, Milena1
[1] Department of Food Science, University of Guelph, Ontario, N1G 2W1, Canada - Issue title
- Mammary biology lactation food
- Author (monograph)
- CHAMBERLAIN, D. G (Editor)1
[1] EC Needs, Hannah Research Park, Mauchline Road, Ayr KA6 5HL, United Kingdom - Source
Journal of dairy research. 2009, Vol 76, Num 3, pp 349-355, 7 p ; ref : 1/2 p
- CODEN
- JDRSAN
- ISSN
- 0022-0299
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Cambridge University Press, Cambridge
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Fat globule membrane microstructure rennet-induced gelation rheology
- Keyword (fr)
- Emulsion Globule lipidique Gouttelette Gélification Industrie laitière Influence Lait reconstitué Membrane Microstructure Propriété rhéologique Présure
- Keyword (en)
- Emulsion Fat globule Droplet Gelation Dairy industry Influence Reconstituted milk Membrane Microstructure Rheological properties Rennet
- Keyword (es)
- Emulsión Glóbulo de grasa Gotita Gelificación Industria láctea Influencia Leche reconstituído Membrana Microestructura Propiedad reológica Cuajo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates
- Discipline
- Agrifood industries Animal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21968946
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
Access to the document
Install on your browser
DOI
10.1017/S002202990900418X 
https://dx.doi.org/10.1017/S002202990900418X
"O:13:\"PanistOpenUrl\":36:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000idc\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:25:\"10.1017\/S002202990900418X\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:131:\"Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Journal of dairy research\";s:9:\"\u0000*\u0000stitle\";s:12:\"J. dairy res\";s:7:\"\u0000*\u0000date\";s:4:\"2009\";s:9:\"\u0000*\u0000volume\";s:2:\"76\";s:8:\"\u0000*\u0000issue\";s:1:\"3\";s:8:\"\u0000*\u0000spage\";s:3:\"349\";s:8:\"\u0000*\u0000epage\";s:3:\"355\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0022-0299\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:11:\"GAYGADZHIEV\";s:10:\"\u0000*\u0000aufirst\";s:5:\"Zafir\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:2:{i:0;s:12:\"HILL, Arthur\";i:1;s:16:\"CORREDIG, Milena\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JDRSAN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:30:\"Mammary biology lactation food\";s:8:\"\u0000*\u0000title\";s:131:\"Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk\";s:8:\"\u0000*\u0000place\";s:9:\"Cambridge\";s:6:\"\u0000*\u0000pub\";s:26:\"Cambridge University Press\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Panist access
"O:12:\"IstexOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:25:\"10.1017\/S002202990900418X\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:131:\"Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Journal of dairy research\";s:9:\"\u0000*\u0000stitle\";s:12:\"J. dairy res\";s:7:\"\u0000*\u0000date\";s:4:\"2009\";s:9:\"\u0000*\u0000volume\";s:2:\"76\";s:8:\"\u0000*\u0000issue\";s:1:\"3\";s:8:\"\u0000*\u0000spage\";s:3:\"349\";s:8:\"\u0000*\u0000epage\";s:3:\"355\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0022-0299\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:11:\"GAYGADZHIEV\";s:10:\"\u0000*\u0000aufirst\";s:5:\"Zafir\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:2:{i:0;s:12:\"HILL, Arthur\";i:1;s:16:\"CORREDIG, Milena\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JDRSAN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:30:\"Mammary biology lactation food\";s:8:\"\u0000*\u0000title\";s:131:\"Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk\";s:8:\"\u0000*\u0000place\";s:9:\"Cambridge\";s:6:\"\u0000*\u0000pub\";s:26:\"Cambridge University Press\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Istex access
"O:16:\"UnpaywallOpenUrl\":35:{s:8:\"\u0000*\u0000email\";s:27:\"assistance-portail@inist.fr\";s:6:\"\u0000*\u0000fmt\";N;s:6:\"\u0000*\u0000doi\";s:25:\"10.1017\/S002202990900418X\";s:6:\"\u0000*\u0000pii\";N;s:7:\"\u0000*\u0000pmid\";N;s:9:\"\u0000*\u0000atitle\";N;s:9:\"\u0000*\u0000jtitle\";N;s:9:\"\u0000*\u0000stitle\";N;s:7:\"\u0000*\u0000date\";N;s:9:\"\u0000*\u0000volume\";N;s:8:\"\u0000*\u0000issue\";N;s:8:\"\u0000*\u0000spage\";N;s:8:\"\u0000*\u0000epage\";N;s:8:\"\u0000*\u0000pages\";N;s:7:\"\u0000*\u0000issn\";N;s:8:\"\u0000*\u0000eissn\";N;s:9:\"\u0000*\u0000aulast\";N;s:10:\"\u0000*\u0000aufirst\";N;s:9:\"\u0000*\u0000auinit\";N;s:10:\"\u0000*\u0000auinitm\";N;s:5:\"\u0000*\u0000au\";N;s:9:\"\u0000*\u0000aucorp\";N;s:7:\"\u0000*\u0000isbn\";N;s:8:\"\u0000*\u0000coden\";N;s:8:\"\u0000*\u0000genre\";N;s:7:\"\u0000*\u0000part\";N;s:9:\"\u0000*\u0000btitle\";N;s:8:\"\u0000*\u0000title\";N;s:8:\"\u0000*\u0000place\";N;s:6:\"\u0000*\u0000pub\";N;s:10:\"\u0000*\u0000edition\";N;s:9:\"\u0000*\u0000tpages\";N;s:9:\"\u0000*\u0000series\";N;s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";N;}"
Unpaywall access
"O:16:\"EuropePMCOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:25:\"10.1017\/S002202990900418X\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:131:\"Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Journal of dairy research\";s:9:\"\u0000*\u0000stitle\";s:12:\"J. dairy res\";s:7:\"\u0000*\u0000date\";s:4:\"2009\";s:9:\"\u0000*\u0000volume\";s:2:\"76\";s:8:\"\u0000*\u0000issue\";s:1:\"3\";s:8:\"\u0000*\u0000spage\";s:3:\"349\";s:8:\"\u0000*\u0000epage\";s:3:\"355\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0022-0299\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:11:\"GAYGADZHIEV\";s:10:\"\u0000*\u0000aufirst\";s:5:\"Zafir\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:2:{i:0;s:12:\"HILL, Arthur\";i:1;s:16:\"CORREDIG, Milena\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JDRSAN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:30:\"Mammary biology lactation food\";s:8:\"\u0000*\u0000title\";s:131:\"Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk\";s:8:\"\u0000*\u0000place\";s:9:\"Cambridge\";s:6:\"\u0000*\u0000pub\";s:26:\"Cambridge University Press\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Europe PubMed Central access
"O:11:\"BaseOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:25:\"10.1017\/S002202990900418X\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:131:\"Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Journal of dairy research\";s:9:\"\u0000*\u0000stitle\";s:12:\"J. dairy res\";s:7:\"\u0000*\u0000date\";s:4:\"2009\";s:9:\"\u0000*\u0000volume\";s:2:\"76\";s:8:\"\u0000*\u0000issue\";s:1:\"3\";s:8:\"\u0000*\u0000spage\";s:3:\"349\";s:8:\"\u0000*\u0000epage\";s:3:\"355\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0022-0299\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:11:\"GAYGADZHIEV\";s:10:\"\u0000*\u0000aufirst\";s:5:\"Zafir\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:2:{i:0;s:12:\"HILL, Arthur\";i:1;s:16:\"CORREDIG, Milena\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JDRSAN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:30:\"Mammary biology lactation food\";s:8:\"\u0000*\u0000title\";s:131:\"Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk\";s:8:\"\u0000*\u0000place\";s:9:\"Cambridge\";s:6:\"\u0000*\u0000pub\";s:26:\"Cambridge University Press\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Base Search access
"O:12:\"ArXivOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:25:\"10.1017\/S002202990900418X\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:131:\"Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk\";s:9:\"\u0000*\u0000jtitle\";s:25:\"Journal of dairy research\";s:9:\"\u0000*\u0000stitle\";s:12:\"J. dairy res\";s:7:\"\u0000*\u0000date\";s:4:\"2009\";s:9:\"\u0000*\u0000volume\";s:2:\"76\";s:8:\"\u0000*\u0000issue\";s:1:\"3\";s:8:\"\u0000*\u0000spage\";s:3:\"349\";s:8:\"\u0000*\u0000epage\";s:3:\"355\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0022-0299\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:11:\"GAYGADZHIEV\";s:10:\"\u0000*\u0000aufirst\";s:5:\"Zafir\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:2:{i:0;s:12:\"HILL, Arthur\";i:1;s:16:\"CORREDIG, Milena\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JDRSAN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:30:\"Mammary biology lactation food\";s:8:\"\u0000*\u0000title\";s:131:\"Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk\";s:8:\"\u0000*\u0000place\";s:9:\"Cambridge\";s:6:\"\u0000*\u0000pub\";s:26:\"Cambridge University Press\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
arXiv access
