RHEOLOGICAL CHARACTERIZATION OF RICOTTA CHEESES BY IMPERFECT SQUEEZING FLOW VISCOMETRY-Reference-Cited by-同舟云学术

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RHEOLOGICAL CHARACTERIZATION OF RICOTTA CHEESES BY IMPERFECT SQUEEZING FLOW VISCOMETRY

Published:1999-05 Issue:1 Volume:30 Page:89-103
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

SUWONSICHON THONGCHAI,PELEG MICHA

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1999.tb00203.x/fullpdf

Reference25 articles.

1. Normal and reverse squeezing flows

2. O.H. CAMPANELLA, 1987 . Rheological properties of semi-liquid foods. Ph.D. Thesis , University of Massachusetts, Amherst.

3. Squeezing Flow Viscosimetry of Peanut Butter

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1. Effect of skim milk addition and heat treatment on characteristics of cow milk Ricotta cheese manufactured from Cheddar cheese whey;LWT;2022-06

2. Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese;Carbohydrate Polymer Technologies and Applications;2021-12

3. Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese;European Food Research and Technology;2015-07-28

4. Rheological characterisation of semi-hard cheese using lubricated squeezing flow test;International Dairy Journal;2014-06

5. BIAXIAL EXTENSION OF WHEAT FLOUR DOUGHS: LUBRICATED SQUEEZING FLOW AND STRESS RELAXATION PROPERTIES;Journal of Texture Studies;2008-10

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