Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry-Reference-Cited by-同舟云学术

Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry

Published:2019-02-21 Issue:9 Volume:57 Page:674-685
ISSN:0749-1581
Container-title:Magnetic Resonance in Chemistry
language:en
Short-container-title:Magn Reson Chem

Author:

Vermeir Lien¹^ORCID,Declerck Arnout¹,To Chak Ming²,Kerkaert Barbara²,Van der Meeren Paul¹

Affiliation:

1. Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering; Ghent University; Ghent Belgium

2. Milcobel cbva, Industrial Products Division; Kallo Belgium

Funder

Agentschap Innoveren en Ondernemen

Publisher

Wiley

Subject

General Materials Science,General Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mrc.4842/fullpdf

Reference41 articles.

1. Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review

2. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products

3. Improving the Yield of Mozzarella Cheese by Phospholipase Treatment of Milk

4. Molecular drivers of structural development in Mozzarella cheese

5. Impact of thermo-mechanical treatments on composition, solids loss, microstructure, and rheological properties of pasta filata–type cheese

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