Comparison of different oleogels in processed cheese products formulation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Comparison of different oleogels in processed cheese products formulation

Published:2018-06-10 Issue:11 Volume:53 Page:2525-2534
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Huang Huidong¹,Hallinan Robert¹,Maleky Farnaz¹^ORCID

Affiliation:

1. Department of Food Science and Technology; The Ohio State University; 2015 Fyffe Rd Columbus OH 43210 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13846/fullpdf

Reference36 articles.

1. Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis;Alvarez;European Food Research and Technology,2002

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

3. Vegetable organogels incorporation in cream cheese products;Bemer;Food Research International,2016

4. Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity;Blake;JAOCS, Journal of the American Oil Chemists’ Society,2014

5. Rapid determination of moisture/Solids and fat in dairy products by microwave and nuclear magnetic resonance analysis;Cartwright;Journal of AOAC International,2005

Cited by 44 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of maturity level and geometric cuts of natural cheese on processed cheese product functionality;International Dairy Journal;2024-09

2. Replacing animal fats with plant-based lipids: challenges and opportunities;Current Opinion in Food Science;2024-08

3. The Impact of Beeswax and Glycerol Monolaurate on Camellia Oil Oleogel’s Formulation and Application in Food Products;Molecules;2024-07-04

4. A comprehensive review: Impact of oleogel application on food texture and sensory properties;Food Science & Nutrition;2024-04-13

5. Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods;Food Chemistry: X;2024-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3