Influence of citrate- and phosphate-based calcium sequestering salts on the disruption of casein micelles
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Elsevier BV
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Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts;International Dairy Journal;2025-01
2. Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages;Food Research International;2024-08
3. Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts;Molecules;2024-07-31
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