Concepedia

Cheese Moisture Gradient

Cheese Moisture Gradient is a physicochemical construct that denotes the spatial variation in water content within a cheese matrix, distinguishing it from uniform moisture distributions by characterizing regional differences in hydration that influence texture, microbial activity, and mass transfer during ripening.

7

Publications

225

Citations

29

Authors

10

Institutions

Publications per year

2017–2026

2

Parents

Publications

7

Inclusion of starch in imitation cheese: Its influence on water mobility and cheese functionality

Nessa Noronha, E. Duggan, Gregory R. Ziegler et al. · Food Hydrocolloids · 2007 · 67 citations

, , +16

Effect of moisture content and water mobility on microwave expansion of imitation cheese

Joshua Arimi, E. Duggan, M. O’Sullivan et al. · Food Chemistry · 2010 · 51 citations

, , +12

Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage

Marcello Alinovi, Milena Corredig, Germano Mucchetti et al. · Food Research International · 2020 · 40 citations

, , +16

A Magnetic Resonance Imaging Technique for Quantitative Mapping of Moisture and Fat in a Cheese Block

Roger Ruan, K. Chang, Paul Chen et al. · Journal of Dairy Science · 1998 · 25 citations · Full text

, , +14

Growth of Listeria monocytogenes in a Model High-Moisture Cheese on the Basis of pH, Moisture, and Acid Type

Sarah K. Engstrom, Christie Cheng, Dennis L. Seman et al. · Journal of Food Protection · 2020 · 19 citations

, , +16

1–5 of 7

Authors

29

  1. DO
    Dolores O’Riordan

    University College Dublin, Ireland

    2 publications · 118 citations

    2

    h-index

  2. ED
    E. Duggan

    University College Dublin, Ireland

    2 publications · 118 citations

    2

    h-index

  3. BD
    Bart De Ketelaere

    KU Leuven, Belgium

    1 publications · 11 citations

    1

    h-index

  4. DL
    Dennis L. Seman

    University of Wisconsin–Madison, United States

    1 publications · 19 citations

    1

    h-index

  5. SK
    Sarah K. Engstrom

    WiCell, United States

    1 publications · 19 citations

    1

    h-index

1–5 of 29

Institutions

10

  1. University College Dublin

    Dublin, Ireland

    2 h-index

    9 publications

    523 citations

  2. Aarhus University

    Aarhus, Denmark

    1 h-index

    1 publications

    40 citations

  3. Pennsylvania State University

    State College, United States

    1 h-index

    1 publications

    67 citations

  4. Agro Business Park

    Tjele, Denmark

    1 h-index

    1 publications

    40 citations

  5. University of Minnesota

    Minneapolis, United States

    1 h-index

    5 publications

    125 citations

  6. University of Parma

    Parma, Italy

    1 h-index

    3 publications

    120 citations

  7. WiCell

    Madison, United States

    1 h-index

    2 publications

    38 citations

  8. University of Wisconsin–Madison

    Madison, United States

    1 h-index

    1 publications

    19 citations

1–8 of 10

Venues

  1. Food Research International

    1 publications · 40 citations

    1

    h-index

  2. Food Chemistry

    1 publications · 51 citations

    1

    h-index

  3. Journal of Food Protection

    1 publications · 19 citations

    1

    h-index

  4. Food Hydrocolloids

    1 publications · 67 citations

    1

    h-index

  5. Journal of Dairy Science

    JDS · 1 publications · 25 citations

    1

    h-index

1–5