ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference73 articles.
1. Characterization of norbixin and evaluation of its mobility through rennet induced micellar casein concentrate gels as influenced by an electrical field;Alehosseini;Innov. Food Sci. Emerg. Technol.,2021
2. A preliminary evaluation of the impact of pulsed electric field and high pressure processing treatments on mobility of norbixin molecules through rennet-induced casein matrices;Alehosseini;J. Food Process Eng.,2022
3. Characterisation of Mozzarella cheese curd by means of capillary rheometry;Bähler;Int. J. Dairy Technol.,2013
4. A review of the slip (wall depletion) of polymer-solutions, emulsions and particle suspensions in viscometers - Its cause, character, and cure;Barnes;J. Non-Newt. Fluid Mech.,1995
5. Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese;Bast;Int. Dairy J.,2015
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