The state of water and fat during the maturation of Cheddar cheese-Reference-Cited by-同舟云学术

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The state of water and fat during the maturation of Cheddar cheese

Published:2020-01 Issue: Volume:303 Page:125390
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Yangyi,MacNaughtan William,Jones Paul,Yang Qian,Foster Tim

Funder

Innovate UK

Technology Strategy Board) Research

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Domiati and feta type cheeses;Abdelsalam,2012

2. Flavour and texture in low fat cheese;Ardo,1997

3. Effect of moisture content and water mobility on microwave expansion of imitation cheese;Arimi;Food Chemistry,2010

4. Characterization of water mobility in biscuit dough using a low-field 1H NMR technique;Assifaoui;Carbohydrate Polymers,2006

5. Grana Padano cheese: Thermoanalytical techniques applied to the study of ripening;de Angelis Curtis;Food Chemistry,1999

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2. Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese;Frontiers in Sustainable Food Systems;2024-08-14

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