Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese-Reference-Cited by-同舟云学术

Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese

Published:1999-07 Issue:4 Volume:64 Page:701-703
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Mounsey J.S.¹,O'Riordan E.D.¹

Affiliation:

1. Authors Mounsey and O'Riordan are with the Dept. of Food Science, Univ. College Dublin, Belfield, Dublin 4, Ireland. Direct inquiries to Dr. E.D. O'Riordan.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1999.tb15114.x

Reference27 articles.

1. Physicochemical and rheological properties of block‐type processed cheese analogue made from rennet casein and total milk protein;Abou El‐Nour A.;Milchwissenschaft,1996

2. Dynamic Rheological Properties of Mozzarella Cheese During Refrigerated Storage

3. Effect of Certain Chemical Factors on the Melting Quality of Process Cheese

4. Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate

5. Rheological Behavior of Frozen and Thawed Low-Moisture, Part-Skim Mozzarella Cheese

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