Eva Weiserová

The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads

Eva Weiserová, Lucie Doudová, Lucie Galiová et al. · International Dairy Journal · 2011 · 47 citations

Food Analysis, Texture Parameters, Food Microstructure +7

The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

František Buňka, Lucie Doudová, Eva Weiserová et al. · International Journal of Food Science & Technology · 2012 · 32 citations

Processed Cheeses, Food Quality, Disodium Hydrogenphosphate +12

The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

František Buňka, Lucie Doudová, Eva Weiserová et al. · International Dairy Journal · 2012 · 29 citations

Food Structure, Food Engineering, Food Processing +7

The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese

Vendula Pachlová, František Buňka, Leona Buňková et al. · International Journal of Food Science & Technology · 2010 · 26 citations

Shelf Life, Agricultural Economics, Cheese Hardness +16

The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

František Buňka, Lucie Doudová, Eva Weiserová et al. · LWT · 2014 · 22 citations · Full text

Food Colloid, Engineering, Mechanical Engineering +17