Concepedia

Microstructure-texture Relationships

Microstructure-Texture Relationships is a theoretical construct in food materials science that identifies and explains the causal linkages between the physical arrangement of components at microscopic levels and the macroscopic textural properties of cheese.

429

Publications

20.1K

Citations

1.3K

Authors

406

Institutions

Publications per year

2017–2026

108

Parents

Publications

429

From food structure to texture

Clare L. Wilkinson, Garmt Dijksterhuis, Mans Minekus · Trends in Food Science & Technology · 2000 · 325 citations

, , +11

Effect of 3D printing on the structure and textural properties of processed cheese

Camille Le Tohic, Jonathan O’Sullivan, Kamil P. Drapala et al. · Journal of Food Engineering · 2017 · 296 citations

, , +12

Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers

Nurcan Koca, Mustafa Metin · International Dairy Journal · 2003 · 275 citations

, , +16

Texture of Cheddar Cheese as Influenced by Fat Reduction

Alexandria Bryant, Z. Ustunol, James F. Steffe · Journal of Food Science · 1995 · 262 citations

, , +14

The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

Timothy P. Guinee, Mark A.E. Auty, Mark A. Fenelon · International Dairy Journal · 2000 · 228 citations

, , +16

1–5 of 429

Authors

1.3K

  1. EA
    E. Allen Foegeding

    North Carolina State University, United States

    8 publications · 847 citations

    9

    h-index

  2. LO
    Lydia Ong

    The University of Melbourne, Australia

    9 publications · 342 citations

    9

    h-index

  3. SL
    Sally L. Gras

    The University of Melbourne, Australia

    9 publications · 342 citations

    9

    h-index

  4. MK
    Miloslav Kaláb

    Agriculture and Agri-Food Canada, Canada

    8 publications · 418 citations

    8

    h-index

  5. DO
    Dolores O’Riordan

    University College Dublin, Ireland

    7 publications · 550 citations

    7

    h-index

1–5 of 1.3K

Institutions

406

  1. Agriculture and Agri-Food Canada

    Ottawa, Canada

    12 h-index

    17 publications

    1.3K citations

  2. Utah State University

    Logan, United States

    10 h-index

    20 publications

    1.3K citations

  3. Fonterra (New Zealand)

    Auckland, New Zealand

    10 h-index

    27 publications

    1.1K citations

  4. North Carolina State University

    Raleigh, United States

    10 h-index

    27 publications

    2.7K citations

  5. University of Wisconsin–Madison

    Madison, United States

    9 h-index

    21 publications

    1.2K citations

  6. The University of Melbourne

    Melbourne, Australia

    9 h-index

    36 publications

    1.4K citations

  7. Centre National de la Recherche Scientifique

    Paris, France

    8 h-index

    19 publications

    859 citations

  8. Massey University

    Palmerston North, New Zealand

    8 h-index

    20 publications

    850 citations

1–8 of 406

Venues

  1. Journal of Dairy Science

    JDS · 48 publications · 2.5K citations

    30

    h-index

  2. Journal of Food Engineering

    32 publications · 1.9K citations

    23

    h-index

  3. International Dairy Journal

    31 publications · 2K citations

    22

    h-index

  4. LWT

    23 publications · 1K citations

    19

    h-index

  5. Journal of Texture Studies

    19 publications · 905 citations

    15

    h-index

1–5