Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan
Author:
Affiliation:
1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1085396
Reference34 articles.
1. Process Cheese: Scientific and Technological Aspects—A Review
2. Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of different types and concentrations of thickeners on yoghurt protein bioaccessibility by an in vitro dynamic gastrointestinal digestive model;International Journal of Dairy Technology;2023-06-29
2. Effects of stabilisers in brine on soft white cheese quality parameters;International Dairy Journal;2022-11
3. The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce;Journal of Dairy Science;2022-08
4. Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes;International Journal of Dairy Technology;2022-04-16
5. Special processed cheeses, cheese spreads, and analogue cheeses;Processed Cheese Science and Technology;2022
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3