The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads-Reference-Cited by-同舟云学术

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The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

Published:2012-07-04 Issue:10 Volume:47 Page:2063-2071
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Buňka František,Doudová Lucie,Weiserová Eva,Kuchař Dalibor,Michálek Jaroslav,Slavíková Štěpánka,Kráčmar Stanislav

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03070.x/fullpdf

Reference32 articles.

1. Texture and microstructure of block type cheese with formulated emulsifying salt mixture;Awad;Lebensmittel-Wissenschaft und Technologie - Food Science and Technology,2002

2. Physical and Sensory properties of block processed cheese with formulated emulsifying slat mixture;Awad;International Journal of Food Properties,2004

3. Small strain oscillatory shear and microstructural analyses of a model processed cheese;Bowland;Journal of Food Science,2001

4. Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts;Cunha;Journal of Food Science,2010

Cited by 27 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. Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological and thermal approach;Journal of Dairy Science;2024-06

2. Use of casein in the manufacture of processed cheese;Casein;2024

3. Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese;Foods;2023-07-29

4. The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses;Foods;2023-07-27

5. A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese;Molecules;2023-02-23

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