Processed Cheese and Analogues: An Overview-Reference-Cited by-同舟云学术

Processed Cheese and Analogues: An Overview

Published:2011-05-25 Issue: Volume: Page:1-24
ISSN:
Container-title:Processed Cheese and Analogues
language:
Short-container-title:

Author:

Tamime A. Y.

Publisher

Wiley-Blackwell

Reference234 articles.

1. Composition and rheological properties of processed cheese spread as affected by the level of added whey protein concentrates and emulsifying salt;Abd El-Salam;Egyptian Journal of Dairy Science,1996

2. Effect of whey protein concentrate, emulsifying salts and storage on the apparent viscosity of processed cheese spreads;Abd El-Salam;Egyptian Journal of Dairy Science,1997

3. Whiteness of processed cheese spreads as affected by added whey protein concentrates and emulsifying salt;Abd El-Salam;Egyptian Journal of Dairy Science,1998

4. Studies on processed cheese in Egypt: a review;Abd El-Salam;Egyptian Journal of Dairy Science,2005

5. Chemical properties of processed Ras cheese spreads as affected by emulsifying salt mixtures;Abdel-Hamid;Food Processing and Preservation,2000

Cited by 6 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. Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser;International Journal of Dairy Technology;2023-12-10

2. Consumer perception of restaurant and ready‐to‐eat cheese dips;Journal of Food Science;2023-02-27

3. Dairy ingredients in processed cheese and cheese spread;Processed Cheese Science and Technology;2022

4. Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds;Foods;2021-11-22

5. The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan;International Journal of Food Science & Technology;2020-01-02