Effects of shredding on the functionality, microstructure and proteolysis of low-moisture mozzarella cheese-Reference-Cited by-同舟云学术

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Effects of shredding on the functionality, microstructure and proteolysis of low-moisture mozzarella cheese

Published:2021-06 Issue: Volume:117 Page:104979
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Pax Anita P.^ORCID,Ong Lydia,Kentish Sandra E.,Gras Sally L.

Funder

Australian Research Council

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference63 articles.

1. Effects of starch-based anti-caking agents on the functional properties of shredded mozzarella cheese;Akins,2002

2. Biochemistry of cheese ripening: Proteolysis;Ardö,2017

3. AS 2300.1.6-2010 Method 1.6. General methods and principles - determination of pH;Australian Standard,2010

4. Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions;Banville;Journal of Dairy Science,2013

5. Shreddability of pizza Mozzarella cheese predicted using physicochemical properties;Banville;Journal of Dairy Science,2014

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1. The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese;Food Chemistry Advances;2024-12

2. Understanding mozzarella cheese microstructure with Raman confocal imaging;International Dairy Journal;2024-05

3. Experimental investigation, numerical simulation and RSM modelling of the freezing and thawing of Mozzarella cheese;Food and Bioproducts Processing;2024-01

4. Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese;Food Chemistry;2023-03

5. Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake;Microorganisms;2021-05-12

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