Evaluation of formulation design on the physical and structural properties of commercial cream cheeses-Reference-Cited by-同舟云学术

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Evaluation of formulation design on the physical and structural properties of commercial cream cheeses

Published:2022-07-23 Issue:10 Volume:57 Page:6422-6434
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kim Jiuk¹^ORCID,Watkinson Philip²,Matia‐Merino Lara¹,Smith Jeremy R.³,Golding Matt¹

Affiliation:

1. School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand

2. Fonterra Research and Development Centre Fonterra Co‐operative Group Palmerston North 4442 New Zealand

3. Ministry of Business, Innovation & Employment Wellington 6140 New Zealand

Funder

Fonterra Co-Operative Group

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15950

Reference41 articles.

1. Effect of increasing pH on texture of full and reduced‐fat cream cheese;Almena‐Aliste M.;Australian Journal of Dairy Technology,2005

2. Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

Cited by 2 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. Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction;Food Chemistry;2024-11

2. The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products;Foods;2023-04-10

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