Rheology, microstructure, and functionality of cheese
Author:
Publisher
Elsevier
Reference60 articles.
1. Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage;Alinovi;J. Food Res. Int.,2020
2. Modification of the textural and rheological properties of cream cheese using thermosonicated milk;Almanza-Rubio;J. Food Eng.,2016
3. Effect of the manufacturing process on Fiore Sardo PDO cheese microstructure by multi-frequency NMR relaxometry;Anedda;J. Food Res. Int.,2021
4. Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior;Anvari;J. Int. Dairy. J.,2019
5. Simple empirical and fundamental methods to determine objectively the stretchability of Mozzarella cheese;Apostolopoulos;J. Dairy. Res.,1994
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