Parameters affecting the printability of 3D-printed processed cheese-Reference-Cited by-同舟云学术

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Parameters affecting the printability of 3D-printed processed cheese

Published:2021-06 Issue: Volume: Page:102730
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ross Megan M.,Crowley Shane V.,Crotty Suzanne,Oliveira Jorge,Morrison Alan P.,Kelly Alan L.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference43 articles.

1. Proteinases in normal bovine milk and their action on caseins;Andrews;Journal of Dairy Research,1983

2. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products;Auty;Journal of Dairy Research,2001

3. Processed cheese manufacture, A JOHA guide;Berger,1998

4. A new staining technique for proteins in polyacrylamide gels using coomassie brilliant blue G250;Blakesley;Analytical Biochemistry,1977

5. The effect of natural Cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom;Brickley;Journal of Food Science,2007

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