The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce-Reference-Cited by-同舟云学术

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The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

Published:2022-08 Issue:8 Volume:105 Page:6563-6577
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Kůrová V.,Salek R.N.,Vašina M.,Vinklárková K.,Zálešáková L.,Gál R.,Adámek R.,Buňka F.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference53 articles.

1. Quality of processed Cheddar cheese as a function of emulsifying salt replaced by κ-carrageenan;Ahmad;Int. J. Food Prop.,2016

2. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours;Augusto;Food Res. Int.,2013

3. Micellar-casein–κ-carrageenan mixtures. I. Phase separation and ultrastructure;Bourriot;Carbohydr. Polym.,1999

4. Localization of viscous behavior and shear energy dissipation in articular cartilage under dynamic shear loading;Buckley;J. Biomech. Eng.,2013

5. The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese;Buňka;Int. Dairy J.,2013

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