Effect of fat on non-linear rheological behavior of processed cheese spreads using coupled amplitude-frequency sweeps, Fourier Transform-Chebyshev polynomials method, sequence of physical processes, and quantitative network analysis-Reference-Cited by-同舟云学术

Effect of fat on non-linear rheological behavior of processed cheese spreads using coupled amplitude-frequency sweeps, Fourier Transform-Chebyshev polynomials method, sequence of physical processes, and quantitative network analysis

Published:2023-01 Issue: Volume:336 Page:111193
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Le Anh Minh,Erturk Merve Yildirim,Kokini Jozef

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

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4. Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures;Bayarri;J. Dairy Sci.,2012

5. Protein network analysis — a new approach for quantifying wheat dough microstructure;Bernklau;Food Res. Int.,2016

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