The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review-Reference-Cited by-同舟云学术

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The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review

Published:2024-11 Issue: Volume:158 Page:106031
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Buňka František,Salek Richardos Nikolaos^ORCID,Kůrová Vendula,Buňková Leona,Lorencová Eva

Publisher

Elsevier BV

Reference75 articles.

1. Inhibitory effects of polyphosphates on Clostridium Perfringens growth, sporulation and spore outgrowth;Akhtar;Food Microbiology,2008

2. Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food;Alsaleem;Journal of Dairy Science,2024

3. Small strain oscillatory shear and microstructural analyses of a model processed cheese;Bowland;Journal of Dairy Science,2001

4. Functionality of salts used in processed cheese manufacture;Buňka,2022

5. The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese;Buňka;International Dairy Journal,2013

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