Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients-Reference-Cited by-同舟云学术

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Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients

Published:2013-01 Issue:2 Volume:136 Page:1070-1077
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Boisard Lauriane,Andriot Isabelle,Arnould Christine,Achilleos Christine,Salles Christian,Guichard Elisabeth

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Sodium ions in model cheeses at molecular and macroscopic levels;Andriot,2011

2. Effect of total and partial substitution of sodium-chloride on the quality of cheddar cheese;Fitzgerald;Journal of Dairy Science,1985

3. Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships;Floury;LWT – Food Science and Technology,2009

4. Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition;Floury;LWT – Food Science and Technology,2009

5. Investigation of sodium ions in cheeses by 23Na NMR spectroscopy;Gobet,2009

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