Concepedia

Curd Stretching

Curd Stretching is a processing technique in dairy science that belongs to the class of curd manipulation methods and is specifically distinguished by the mechanical elongation of heated curd to align protein structures, thereby enhancing elasticity and texture in the final cheese product.

19

Publications

560

Citations

73

Authors

20

Institutions

Publications per year

2017–2026

2

Parents

Publications

19

Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese

Giuseppe Spano, Elisa Goffredo, Luciano Beneduce et al. · Letters in Applied Microbiology · 2003 · 81 citations

, , +14

Conformational and rheological properties of a quaternary ammonium salt of curdlan

Wu‐Dan Cai, Wen-Yi Qiu, Zhichao Ding et al. · Food Chemistry · 2018 · 52 citations

, , +12

Characterization of the conformation and comparison of shear and extensional properties of curdlan in DMSO

Hongbin Zhang, K. Nishinari · Food Hydrocolloids · 2008 · 49 citations

, , +9

The Effect of Compression, Stretching, and Cooking Temperature on Free Oil Formation in Mozzarella Curd

Michelle K. Rowney, Peter Roupas, M. W. Hickey et al. · Journal of Dairy Science · 2003 · 45 citations · Full text

, , +6

Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk

Pramod Kumar Pandey, Hosahalli S. Ramaswamy, Daniel St‐Gelais · Food Research International · 2000 · 41 citations

, , +15

1–5 of 19

Authors

73

  1. JB
    J.-L. Beauregard

    Laboratoire Génie Industriel, France

    2 publications · 51 citations

    2

    h-index

  2. SY
    Se-Eok Yun

    Nagoya University, Japan

    2 publications · 46 citations

    2

    h-index

  3. MC
    M.-H. Chassagne

    Laboratoire Génie Industriel, France

    2 publications · 51 citations

    2

    h-index

  4. KO
    Kunio Ohmiya

    Mie University, Japan

    2 publications · 46 citations

    2

    h-index

  5. SS
    Shoichi Shimizu

    Nagoya University, Japan

    2 publications · 46 citations

    2

    h-index

1–5 of 73

Institutions

20

  1. Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata

    Foggia, Italy

    2 h-index

    6 publications

    241 citations

  2. Nagoya University

    Nagoya, Japan

    2 h-index

    6 publications

    138 citations

  3. Laboratoire Génie Industriel

    Gif-sur-Yvette, France

    2 h-index

    2 publications

    51 citations

  4. North Carolina State University

    Raleigh, United States

    2 h-index

    4 publications

    60 citations

  5. Osaka City University

    Osaka, Japan

    1 h-index

    1 publications

    49 citations

  6. Université de Sherbrooke

    Sherbrooke, Canada

    1 h-index

    1 publications

    81 citations

  7. Universidade Federal de Minas Gerais

    Belo Horizonte, Brazil

    1 h-index

    4 publications

    52 citations

  8. The University of Melbourne

    Melbourne, Australia

    1 h-index

    2 publications

    90 citations

1–8 of 20

Venues

  1. Journal of Dairy Science

    JDS · 8 publications · 177 citations

    8

    h-index

  2. Agricultural and Biological Chemistry

    2 publications · 46 citations

    2

    h-index

  3. Journal of Food Engineering

    2 publications · 51 citations

    2

    h-index

  4. Food Research International

    1 publications · 41 citations

    1

    h-index

  5. Letters in Applied Microbiology

    1 publications · 81 citations

    1

    h-index

1–5