Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment-Reference-Cited by-同舟云学术

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Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment

Published:2024-09 Issue: Volume:192 Page:114694
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Oppen Dominic^ORCID,Schmidt Florian^ORCID,Braitmaier Sarah Helena,Hinrichs Jörg^ORCID,Weiss Jochen^ORCID

Publisher

Elsevier BV

Reference44 articles.

1. Principal component analysis;Abdi;WIREs Computational Statistics,2010

2. Systematic approach to study temperature and time effects on yield of pasta filata cheese;Bähler;International Journal of Dairy Technology,2016

3. Evaluation of texture changes due to compositional differences using oral processing;Çakir;Journal of Texture Studies,2012

4. Surface EMG of jaw elevator muscles: Effect of electrode location and inter-electrode distance;Castroflorio;Journal of Oral Rehabilitation,2005

5. High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd;Feng;Food Research International,2022

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