Concepedia

Cheese Emulsification

Cheese Emulsification is a chemical and physical process in dairy science whereby casein micelles in cheese are solubilized and uniformly dispersed through the application of heat and emulsifying salts, resulting in a cohesive, melt-stable molten phase with standardized texture and appearance.

61

Publications

2.3K

Citations

207

Authors

72

Institutions

Publications per year

2017–2026

19

Parents

Publications

61

Aluminum bioavailability from basic sodium aluminum phosphate, an approved food additive emulsifying agent, incorporated in cheese

Robert A. Yokel, Clair L. Hicks, Rebecca L. Florence · Food and Chemical Toxicology · 2008 · 173 citations · Full text

, , +14

Effect of Emulsifier Salts on Textural and Flavor Properties of Processed Cheeses

S K Gupta, C. Karahadian, R.C. Lindsay · Journal of Dairy Science · 1984 · 107 citations · Full text

, , +14

Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients

Hélène J. Giroux, Stéphane Constantineau, Patrick Fustier et al. · International Dairy Journal · 2012 · 101 citations

, , +13

Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing

Adeleh Mohammadi, Peyman Asghartabar Kashi, Mahboobeh Kashiri et al. · Food Hydrocolloids · 2023 · 93 citations · Full text

, , +17

Process cheese principles

Lawrence A. Shimp · Food technology (USA) · 1985 · 82 citations

, , +17

1–5 of 61

Authors

207

  1. FB
    František Buňka

    Tomas Bata University in Zlín, Czechia

    7 publications · 248 citations

    7

    h-index

  2. MČ
    Michaela Černí­ková

    Tomas Bata University in Zlín, Czechia

    6 publications · 209 citations

    6

    h-index

  3. DO
    Dolores O’Riordan

    University College Dublin, Ireland

    4 publications · 130 citations

    4

    h-index

  4. ED
    E. Duggan

    University College Dublin, Ireland

    4 publications · 130 citations

    4

    h-index

  5. ME
    Mamdouh El-Bakry

    University College Dublin, Ireland

    4 publications · 130 citations

    4

    h-index

1–5 of 207

Institutions

72

  1. Tomas Bata University in Zlín

    Zlín, Czechia

    7 h-index

    37 publications

    1.3K citations

  2. University of Wisconsin–Madison

    Madison, United States

    4 h-index

    11 publications

    585 citations

  3. University College Dublin

    Dublin, Ireland

    4 h-index

    16 publications

    520 citations

  4. Megmilk Snow Brand (Japan)

    Sapporo, Japan

    3 h-index

    7 publications

    159 citations

  5. National Dairy Research Institute

    Karnāl, India

    3 h-index

    11 publications

    545 citations

  6. Max Rubner Institut

    Karlsruhe, Germany

    2 h-index

    6 publications

    112 citations

  7. University of Copenhagen

    Copenhagen, Denmark

    2 h-index

    10 publications

    300 citations

  8. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    2 h-index

    5 publications

    116 citations

1–8 of 72

Venues

  1. International Dairy Journal

    9 publications · 383 citations

    9

    h-index

  2. LWT

    7 publications · 261 citations

    7

    h-index

  3. Journal of Dairy Science

    JDS · 6 publications · 251 citations

    6

    h-index

  4. Journal of Food Science

    JFS · 6 publications · 195 citations

    6

    h-index

  5. Journal of Food Engineering

    4 publications · 176 citations

    4

    h-index

1–5