Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese-Reference-Cited by-同舟云学术

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Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese

Published:2015-05 Issue: Volume:44 Page:6-14
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Bast Ramona,Sharma Prateek,Easton Hannah K.B.,Dessev Tzvetelin T.,Lad Mita,Munro Peter A.

Funder

Fonterra Co-operative Group

Ministry of Primary Industries

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference25 articles.

1. Anisotropy in tensile properties of mozzarella cheese;Ak;Journal of Food Science,1997

2. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends in Food Science and Technology,1998

3. Effects of salt concentration and freezing on mozzarella cheese texture;Cervantes;Journal of Dairy Science,1983

4. A study of the influence of ageing on the mechanical properties of cheddar cheese;Charalambides;Journal of Materials Science,1995

5. Mozzarella;Chen,2009

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