Maree S. Luckman

Sensory and instrumental textural characteristics of acid milk gels

R.B. PEREIRA, Harjinder Singh, P. A. Munro et al. · International Dairy Journal · 2003 · 61 citations

Food Chemistry, Instrumental Textural Characteristics, Food Engineering +2

Rheological properties and maturation of New Zealand Cheddar cheese

Philip Watkinson, G. Boston, Osvaldo H. Campanella et al. · Le Lait · 1997 · 37 citations · Full text

Effect of Various Cutting and Stirring Conditions on Curd Particle Size and Losses of Fat to the Whey during Cheddar Cheese Manufacture in Ost Vats

Keith A. Johnston, Maree S. Luckman, H.G. Lilley et al. · International Dairy Journal · 1998 · 32 citations

Stirring Conditions, Ost Vats, Curd Particle Size +4

IN‐HAND SENSORY EVALUATION OF TEXTURAL CHARACTERISTICS IN MODEL PROCESSED CHEESE ANALOGUES

R.B. PEREIRA, R.J. Bennett, K.L. McMath et al. · Journal of Texture Studies · 2002 · 16 citations

Nutrition, Sensory Science (Food Sensory Science), Cheese Analogues +13

INSTRUMENTAL AND SENSORY EVALUATION OF TEXTURAL ATTRIBUTES IN CHEESE ANALOGS: A CORRELATION STUDY

R.B. PEREIRA, R.J. Bennett, Maree S. Luckman · Journal of Sensory Studies · 2005 · 14 citations

Food Analysis, Mechanical Engineering, Sensory Science (Early Childhood Education) +16