Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database-Reference-Cited by-同舟云学术

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Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database

Published:2021-07 Issue: Volume:118 Page:105039
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Guichard Elisabeth,Thomas-Danguin Thierry,Buchin Solange,Perret Bruno,Guillemin Hervé,Pénicaud Caroline,Salles Christian

Funder

Agence nationale de la recherche

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference48 articles.

1. Hot brining of pasta filata cheese: Effect of sodium and calcium chloride on composition, yield, and hardness;Bahler;Dairy Science and Technology,2016

2. Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients;Boisard;Food Chemistry,2013

3. The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content;Boisard;Food Chemistry,2014

4. Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release;Boisard;Flavour and Fragrance Journal,2014

5. Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases;Brickley;Journal of Dairy Science,2008

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3. Linking casein hydrolysis by chymosin and plasmin to the rheological and textural properties of model cheese;LWT;2023-08

4. First steps towards FAIRization of product-focused sensory data;Food Quality and Preference;2023-03

5. Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures;Foods;2022-10-05

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