Vegetable organogels incorporation in cream cheese products-Reference-Cited by-同舟云学术

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Vegetable organogels incorporation in cream cheese products

Published:2016-07 Issue: Volume:85 Page:67-75
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bemer Hanna L.,Limbaugh Melissa,Cramer Erica D.,Harper W. James,Maleky Farnaz

Funder

Center for Advanced Processing and Packaging Studies

National Science Foundation of the United StatesNational Science Foundation of the United States (NSF)

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Effect of increasing pH on texture of full and reduced-fat cream cheese;Almena-Aliste;Australian Journal of Dairy Technology,2005

2. Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures;Bayarri;Journal of Dairy Science,2012

3. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents;Brighenti;Journal of Dairy Science,2008

4. Rapid determination of moisture/solids and fat in dairy products by microwave and nuclear magnetic resonance analysis;Cartwright;Journal of AOAC International,2005

5. Organogels: An alternative edible oil-structuring method;Co;J. Am. Oil Chem. Soc.,2012

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