Emulsification of milk fat and skimmed milk curds – Effect of temperature on rheological properties and structure of emulsion gels at different length scales
Fuente: International Dairy Journal
Publication date: March 2025Source: International Dairy Journal, Volume 162Author(s): Ester F. Pastrana, Gabriele D'Oria, Pablo Mota-Santiago, Tomasz Pawel Czaja, SørenK. Lillevang, Ulf Andersen, Lilia Ahrné