Temperature and Time-Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta-Filata Cheese-Reference-Cited by-同舟云学术

Temperature and Time-Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta-Filata Cheese

Published:2015-10-19 Issue:1 Volume:47 Page:58-67
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Bähler Balz¹,Nägele Michaela¹,Weiss Jochen²,Hinrichs Jörg¹

Affiliation:

1. Department of Soft Matter Science and Dairy Technology (150e); Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany

2. Department of Food Physics and Meat Science; Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 25 Stuttgart Germany

Funder

German Ministry for Economic Affairs and Energy (via AiF)

ZIM-Project

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12160/fullpdf

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5. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products;Auty;J. Dairy Res.,2001

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