1Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound

作者： Zhang, Yumeng; Zhang, Shuwen; Song, Bo; Wang, Xiaodan; Zhang, Wenyuan; Li, Weixun; Pang, Xiaoyang; Zhu, Huiquan; Lu, Jing; Lv, Jiaping; Wang, Xiaodan; Wang, Xiaodan; Zhang, Wenyuan; Lu, Jing; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Wageningen Univ & Res, Dept Anim Sci, Adaptat Physiol Grp, Wageningen, Netherlands; Wageningen Univ & Res, Lab Biochem, Wageningen, Netherlands; Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China;

来源：INTERNATIONAL DAIRY JOURNAL

年份：2022

2Rheological properties and microstructure of rennet-induced casein micelle/x-carrageenan composite gels

作者： Zhang, Yumeng; Song, Bo; Wang, Xiaodan; Zhang, Wenyuan; Zhu, Huiquan; Pang, Xiaoyang; Wang, Yunna; Xie, Ning; Zhang, Shuwen; Lv, Jiaping; Wang, Xiaodan; Wang, Xiaodan; Zhang, Wenyuan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Wageningen Univ & Res, Dept Anim Sci, Adaptat Physiol Grp, Wageningen, Netherlands; Wageningen Univ & Res, Lab Biochem, Wageningen, Netherlands;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Casein micelle; x-Carrageenan; Rennet-induced gel; Microstructure; Rheological properties

年份：2023

3Ceramic membrane filtration of skim milk for the production of a casein-enriched permeate

作者： Song, Bo; Zhang, Shuwen; Zhang, Yumeng; Pang, Xiaoyang; Lv, Jiaping; Zhang, Wenyuan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Wageningen Univ & Res, Dairy Sci & Technol, Food Qual & Design Grp, Wageningen, Netherlands;

来源：INTERNATIONAL DAIRY JOURNAL

年份：2022