1. Rheology and rheological measurements of starch;Ahmed,2023
2. Short communication: Comparison of covered and uncovered schreiber test for cheese meltability evaluation;Altan;Journal of Dairy Science,2005
3. Protein-protein interactions explain the temperature-dependent viscoelastic changes occurring in colloidal protein gels;Andlinger;Soft Matter,2023
4. Plasticization and texturization of pasta filata cheese – multiscale process analysis, thermo-rheological characterization, and new approach for continuous extrusion. (1. Auflage);Bähler;Lebensmitteltechnologie. München: Verlag Dr. Hut,2018
5. Hot brining of pasta filata cheese: Effect of sodium and calcium chloride on composition, yield, and hardness;Bähler;Dairy Science & Technology,2016