Concepedia

C.A. Brickley

CB

Statistics

Publications

3

Citations

108

H-Index

3

Active since

2007

Affiliations

University College Cork(Current)

University of Wisconsin–Madison

C.A. Brickley is an author at University College Cork specializing in cheese rheology, food science, and cheese texture.

Publications per year

2007–2009

3

Publications

3

The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

C.A. Brickley, Mark A.E. Auty, Paolo Piraino et al. · Journal of Food Science · 2007 · 57 citations

, , +17

Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases

C.A. Brickley, S. Govindasamy-Lucey, J.J. Jaeggi et al. · Journal of Dairy Science · 2007 · 39 citations · Full text

, , +17

Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar‐style cheese during ripening

C.A. Brickley, J.A. Lucey, Paul L.H. McSweeney · International Journal of Dairy Technology · 2009 · 12 citations · Full text

, , +17

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