Steady and dynamic rheological properties of cheese dip: Effect of milk proteins, fat and cheddar cheese-Reference-Cited by-同舟云学术

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Steady and dynamic rheological properties of cheese dip: Effect of milk proteins, fat and cheddar cheese

Published:2022-11 Issue: Volume:8 Page:100066
ISSN:2772-2759
Container-title:Measurement: Food
language:en
Short-container-title:Measurement: Food

Author:

Bansal Venus^ORCID,Kanawjia Suresh Kumar,Khetra Yogesh,Debnath Anindita,Deshmukh Gajanan

Publisher

Elsevier BV

Subject

General Medicine

Reference35 articles.

1. Effect of whey protein concentrate, sodium caseinate, Cheddar cheese, and milkfat on sensory and functional properties of cheese dip;Bansal;J. Food Process. Pres.,2017

2. Preference mapping: relating acceptance of “creaminess” to a descriptive sensory map of a semi-solid;Elmore;Food Qual. Prefer.,1999

3. Rheology of food materials;Fischer;Curr. Opin. Colloid Interface Sci.,2011

4. Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: effect of temperature and concentration;Yılmaz;J. Food. Eng.,2011

5. Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods;Salek;LWT-Food Sci. Technol.,2019

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