Concepedia

Cheese Texture Modification

Cheese Texture Modification is an enzymatic process that specifically alters the structural and rheological properties of cheese by targeting protein or fat matrices to achieve a desired textural outcome in dairy product development.

126

Publications

5.1K

Citations

450

Authors

170

Institutions

Publications per year

2017–2026

45

Parents

Publications

126

Vegetable organogels incorporation in cream cheese products

Hanna L. Bemer, Melissa D Limbaugh, Erica Danielle Cramer et al. · Food Research International · 2016 · 158 citations

, , +14

The technology of low‐fat cheese manufacture

J.M. Banks · International Journal of Dairy Technology · 2004 · 120 citations

, , +17

Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter

Bogdan Zisu, Nagendra P. Shah · International Dairy Journal · 2005 · 111 citations

, , +17

Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese

M.A. Rudan, D.M. Barbano, Ming R. Guo et al. · Journal of Dairy Science · 1998 · 106 citations · Full text

, , +17

Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat

C. Lobato‐Calleros, Jaime Reyes‐Hernández, C.I. Beristain et al. · Food Research International · 2006 · 104 citations

, , +17

1–5 of 126

Authors

450

  1. DO
    Dolores O’Riordan

    University College Dublin, Ireland

    10 publications · 544 citations

    10

    h-index

  2. ED
    E. Duggan

    University College Dublin, Ireland

    4 publications · 195 citations

    4

    h-index

  3. MO
    Michael O’Sullivan

    University College Dublin, Ireland

    4 publications · 280 citations

    4

    h-index

  4. JJ
    J.J. Jaeggi

    University of Wisconsin–Madison, United States

    4 publications · 149 citations

    4

    h-index

  5. MJ
    M.E. Johnson

    University of Wisconsin–Madison, United States

    4 publications · 162 citations

    4

    h-index

1–5 of 450

Institutions

170

  1. University College Dublin

    Dublin, Ireland

    10 h-index

    31 publications

    1.7K citations

  2. University of Wisconsin–Madison

    Madison, United States

    5 h-index

    19 publications

    748 citations

  3. U.S. Dairy Forage Research Center

    Madison, United States

    5 h-index

    16 publications

    612 citations

  4. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    5 h-index

    8 publications

    395 citations

  5. Cornell University

    Ithaca, United States

    4 h-index

    10 publications

    588 citations

  6. Agricultural Research Center

    Giza, Egypt

    4 h-index

    8 publications

    189 citations

  7. Université Laval

    Québec, Canada

    3 h-index

    8 publications

    638 citations

  8. Jiangnan University

    Wuxi, China

    3 h-index

    19 publications

    445 citations

1–8 of 170

Venues

  1. Journal of Dairy Science

    JDS · 22 publications · 1.1K citations

    21

    h-index

  2. International Journal of Dairy Technology

    11 publications · 374 citations

    11

    h-index

  3. International Dairy Journal

    10 publications · 604 citations

    10

    h-index

  4. Food Hydrocolloids

    8 publications · 398 citations

    8

    h-index

  5. Journal of Food Science and Technology

    6 publications · 214 citations

    6

    h-index

1–5