chymosin has been researched along with glycolipids in 10 studies
| Studies (chymosin) | Trials (chymosin) | Recent Studies (post-2010) (chymosin) | Studies (glycolipids) | Trials (glycolipids) | Recent Studies (post-2010) (glycolipids) |
|---|---|---|---|---|---|
| 1,018 | 6 | 258 | 19,062 | 170 | 5,050 |
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 8 (80.00) | 29.6817 |
| 2010's | 2 (20.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Everett, DW; Olson, NF | 1 |
| Cariou, R; Garnier, C; Michalski, MC; Michel, F | 1 |
| Hayes, MG; Kelly, AL | 1 |
| Govindasamy-Lucey, S; Jaeggi, JJ; Johnson, ME; Lin, T; Lucey, JA | 1 |
| Briard-Bion, V; Fauquant, J; Goudédranche, H; Leconte, N; Maubois, JL; Michalski, MC | 1 |
| Britten, M; Morin, P; Pouliot, Y | 1 |
| Alexander, M; Corredig, M; Gaygadzhiev, Z | 1 |
| Armaforte, E; Chevalier, F; Kelly, AL; Lodaite, K | 1 |
| Dagastine, RR; Gras, SL; Kentish, SE; Ong, L | 1 |
| Bland, JH; Fagan, CC; Grandison, AS | 1 |
10 other study(ies) available for chymosin and glycolipids
| Article | Year |
|---|---|
Dynamic rheology of renneted milk gels containing fat globules stabilized with different surfactants.
Topics: Animals; Caseins; Cattle; Cheese; Chymosin; Emulsions; Gels; Glycolipids; Glycoproteins; Lipid Droplets; Milk; Rheology; Surface-Active Agents; Time Factors | 2000 |
Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels.
Topics: Animals; Chymosin; Elasticity; Electrophoresis; Fluorescent Dyes; Gels; Glycolipids; Glycoproteins; Hydrogen-Ion Concentration; Lipid Droplets; Microscopy, Confocal; Microscopy, Fluorescence; Milk; Particle Size; Rheology; Viscosity | 2002 |
High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties.
Topics: Animals; Caseins; Cattle; Chymosin; Colony Count, Microbial; Female; Food Handling; Glycolipids; Glycoproteins; Hydrogen-Ion Concentration; Lipid Droplets; Micelles; Milk; Particle Size; Pressure; Rheology; Temperature; Time Factors | 2003 |
Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
Topics: Caseins; Cheese; Chemical Phenomena; Chemistry, Physical; Chymosin; Cultured Milk Products; Fats; Food Handling; Glycolipids; Glycoproteins; Humans; Hydrogen-Ion Concentration; Lipid Droplets; Milk Proteins; Phospholipids; Protein Denaturation; Rheology; Sensation; Taste; Whey Proteins | 2006 |
Microfiltration of raw whole milk to select fractions with different fat globule size distributions: process optimization and analysis.
Topics: Animals; Chymosin; Fatty Acids; Filtration; Food Handling; Glycolipids; Glycoproteins; Lipid Droplets; Milk; Models, Theoretical; Particle Size; Pilot Projects; Time Factors | 2006 |
Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses.
Topics: Animals; Cheese; Chemical Phenomena; Chemistry, Physical; Chymosin; Food Handling; Gels; Glycolipids; Glycoproteins; Hot Temperature; Hydrogen-Ion Concentration; Kinetics; Lipid Droplets; Microscopy, Electron, Scanning; Milk; Rheology; Solubility | 2008 |
The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk.
Topics: Animals; Caseins; Chymosin; Gels; Glycolipids; Glycoproteins; Lipid Droplets; Micelles; Microscopy, Confocal; Milk; Milk Proteins; Time Factors; Whey Proteins | 2009 |
Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.
Topics: Animals; Caseins; Chymosin; Fats; Food Handling; Gels; Glycolipids; Glycoproteins; Lipid Droplets; Micelles; Milk; Nephelometry and Turbidimetry; Particle Size; Pressure; Rheology; Viscosity | 2009 |
The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.
Topics: Animals; Cheese; Chymosin; Compressive Strength; Electrophoresis, Polyacrylamide Gel; Food Handling; Gels; Glycolipids; Glycoproteins; Image Processing, Computer-Assisted; Lipid Droplets; Microscopy, Confocal; Milk; Milk Proteins; Porosity; Surface Properties | 2010 |
Evaluation of milk compositional variables on coagulation properties using partial least squares.
Topics: Animals; Caseins; Cattle; Cell Count; Chemical Phenomena; Chymosin; Fats; Glycolipids; Glycoproteins; Hydrogen-Ion Concentration; Lactose; Least-Squares Analysis; Lipid Droplets; Milk; Milk Proteins; Urea | 2015 |