Rheological and textural behaviour of double cream cheese. Part I: Effect of curd homogenization-Reference-Cited by-同舟云学术

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Rheological and textural behaviour of double cream cheese. Part I: Effect of curd homogenization

Published:1994-01 Issue:4 Volume:23 Page:579-594
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Sanchez C.,Beauregard J.-L.,Chassagne M.-H.,Bimbenet J.-J.,Hardy J.

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. A new approach to capillary extrusion rheometry;Blake;J. Texture Stud.,1975

2. Preparation of tvarog for manufacture of speciality tvarog products under conditions of transport under pressure;Bogdanovskii;Molcn. Prom.,1985

3. Structural changes in cream cheese induced by thermal processing and emulsifying salts;Buchheim;North European Dairy J.,1984

Cited by 20 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. Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction;Food Chemistry;2024-11

2. Evaluation of formulation design on the physical and structural properties of commercial cream cheeses;International Journal of Food Science & Technology;2022-07-23

3. Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant;Food Biophysics;2022-02-14

4. Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis;Journal of Food Engineering;2021-11

5. Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids;Journal of Dairy Research;2021-07-22

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