Change of the frozen storage quality of concentrated Mongolian milk curd under the synergistic action of ultra-high pressure and electric field-Reference-Cited by-同舟云学术

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Change of the frozen storage quality of concentrated Mongolian milk curd under the synergistic action of ultra-high pressure and electric field

Published:2023-03 Issue: Volume:177 Page:114462
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yun Xueyan,Zhang Xiaoyu,Sarula ,Cheng Peifang,Dong Tungalag^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Applicability of confocal Raman microscopy to observe microstructural modifications of cream cheeses as influenced by freezing;Alinovi;Foods,2020

2. Shelf-life of domiati cheese under modified atmosphere packaging;Atallah;Journal of Dairy Science,2021

3. Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality;Ban;LWT - Food Science and Technology,2016

4. Textural changes and proteolysis of low-moisture mozzarella cheese frozen under various conditions;Bertola;LWT - Food Science and Technology,1996

5. Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storage;Calzada;International Dairy Journal,2014

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1. Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids;Food Chemistry: X;2024-10

2. Investigating the Effect of High-Voltage Electrostatic Field (HVEF) Treatment on the Physicochemical Characteristics, Bioactive Substances Content, and Shelf Life of Tomatoes;Foods;2024-09-05

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