Concepedia
Statistics
Publications
5
Citations
318
H-Index
Active since
2006
Affiliations
University of Wisconsin–Madison(Current)
U.S. Dairy Forage Research Center
Megmilk Snow Brand (Japan)
Morinaga (Japan)
N. Shirashoji is an author at University of Wisconsin–Madison specializing in food processing, food engineering, and food technology.
Top concepts
HealthRheologyEngineeringFood SafetyFood QualityFood PackagingFood ProcessingFood TechnologyFood EngineeringMechanical Engineering
Publications per year
2006–2016
Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese
N. Shirashoji, J.J. Jaeggi, J.A. Lucey · Journal of Dairy Science · 2006 · 144 citations · Full text
Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese
N. Shirashoji, J.J. Jaeggi, J.A. Lucey · Journal of Dairy Science · 2010 · 66 citations · Full text
Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts
Yanjie Lu, N. Shirashoji, J.A. Lucey · Journal of Food Science · 2008 · 55 citations
Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheese
Yanjie Lu, N. Shirashoji, J.A. Lucey · International Journal of Dairy Technology · 2007 · 36 citations
Food Packaging, Different Types, Engineering +15
Effect of tetrasodium pyrophosphate concentration and cooking time on the physicochemical properties of process cheese
N. Shirashoji, Hideki Aoyagi, J.J. Jaeggi et al. · Journal of Dairy Science · 2016 · 17 citations · Full text
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