Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses-Reference-Cited by-同舟云学术

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Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses

Published:2018-01 Issue:1 Volume:101 Page:123-134
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Sharma Prateek,Munro Peter A.,Dessev Tzvetelin T.,Wiles Peter G.,Foegeding E. Allen

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference33 articles.

1. Anisotropy in tensile properties of mozzarella cheese;Ak;J. Food Sci.,1997

2. Tensile testing to quantitate the anisotropy and strain hardening of Mozzarella cheese;Bast;Int. Dairy J.,2015

3. Effects of salt concentration and freezing on Mozzarella cheese texture;Cervantes;J. Dairy Sci.,1983

4. Measurement of mechanical properties of food materials in relation to texture: The material approach;Dobraszczyk,1999

5. Modelling the developmental rheology of wheat-flour dough using extension tests;Gras;J. Cereal Sci.,2000

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