ScholarLens Back to search
1997•Journal of Dairy ScienceOpen access

Influence of pH on Protein Interactions and Microstructure of Process Cheese

Sylvie Marchesseau, Emmanuelle Gastaldi, Alain Lagaude, J.L. Cuq

Open full text 150 citations

Abstract

International audience

Open-access reader

About this research paper

What this paper is about

International audience

Why it matters

OpenAlex reports 150 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

International audience

Key concepts: Ionic strength, Rheology, Chemistry, Casein, Microstructure, Peptization, Process (computing), Chemical engineering

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Influence of pH on Protein Interactions and Microstructure of Process Cheese — Research Paper | ScholarLens