Michaela Černí­ková

Effect of carrageenan type on viscoelastic properties of processed cheese

Michaela Černí­ková, František Buňka, P. Březiná et al. · Food Hydrocolloids · 2007 · 71 citations

Engineering, Mechanical Engineering, Rheology +6

Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Michaela Černí­ková, František Buňka, Matěj Pospiech et al. · International Dairy Journal · 2010 · 58 citations

Biomanufacturing, Food Processing, Food Technology +3

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

Richardos Nikolaos Salek, Michaela Černí­ková, Gabriela Nagyová et al. · International Dairy Journal · 2014 · 41 citations

Food Structure, Ternary Mixtures, Food Engineering +6

Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

Gabriela Nagyová, František Buňka, Richardos Nikolaos Salek et al. · Journal of Dairy Science · 2013 · 41 citations · Full text

The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

Kristýna Hladká, Zdeňka Randulová, Bohuslava Tremlová et al. · LWT · 2013 · 35 citations

Shelf Life, Food Structure, Traditional Emulsifying Agents +8