Exploring melting behaviours of different cheese products by structural characteristics and rheological properties-Reference-Cited by-同舟云学术

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Exploring melting behaviours of different cheese products by structural characteristics and rheological properties

Published:2022-07-04 Issue:4 Volume:75 Page:874-881
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Fu Wei¹^ORCID,Yano Hiroyuki¹

Affiliation:

1. Institute of Food Research National Agriculture and Food Research Organization Tsukuba 305‐8642, Japan

Funder

Japan Society for the Promotion of Science

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12895

Reference26 articles.

1. The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads

2. Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

3. Test for Measuring the Stretchability of Melted Cheese

4. Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?

5. Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures

Cited by 3 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. The Effect of Milk Fat Globule Membrane (MFGM) Concentrate Addition on Ultrafiltered Goat Milk Coagulation and Fresh Cheese Rheology;Food and Bioprocess Technology;2024-05-30

2. Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser;International Journal of Dairy Technology;2023-12-10

3. Emulsifying salts and P₂O₅ content as promising strategies to control Bacillus cereus growth during storage of processed cheese;International Journal of Dairy Technology;2023-11-15

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