Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella-Reference-Cited by-同舟云学术

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Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella

Published:2023-08 Issue: Volume:143 Page:105667
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

To Chak Ming^ORCID,Mylle Matthias,Rebry Ferre,Bossier Stijn,Van der Meeren Paul,Pel Leo

Funder

Agentschap Innoveren en Ondernemen

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference36 articles.

1. Functional properties of Mozzarella cheese for its end use application;Ah;Journal of Food Science and Technology,2017

2. Desktop NMR and its applications from materials science to organic chemistry;Blümich;Angewandte Chemie International Edition,2018

3. Multicomponent diffusion modeling and simulation in prato cheese salting using brine at rest: The finite element method approach;Bona;Journal of Food Engineering,2007

4. The mathematics of diffusion;Crank,1975

5. Salt-induced structural changes in mozzarella cheese and the impact upon free oil formation in ripening cheese;Everett;Le Lait,2004

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