Salt Crust Development

Salt Crust Development is a cheese surface phenomenon characterized by the formation of a coherent, concentrated layer of salt crystals on the exterior of cheese during the salting process, resulting from the migration of moisture and dissolution-precipitation dynamics at the cheese-environment interface.

34

Publications

1.3K

Citations

102

Authors

61

Institutions

Publications per year

2017–2026

11

Authors

102

  1. XL
    Xinhu Li

    Chinese Academy of Sciences, China

    3 publications · 57 citations

    3

    h-index

  2. FS
    Fengzhi Shi

    Xinjiang Institute of Ecology and Geography, China

    3 publications · 57 citations

    3

    h-index

  3. CM
    Cheryl McKenna Neuman

    Trent University, Canada

    2 publications · 85 citations

    2

    h-index

  4. JM
    Joanna M. Nield

    University of Southampton, United Kingdom

    2 publications · 73 citations

    2

    h-index

  5. RG
    Robert G. Bryant

    University of Virginia, United States

    2 publications · 73 citations

    2

    h-index

1–5 of 102

Venues

  1. Earth Surface Processes and Landforms

    3 publications · 152 citations

    3

    h-index

  2. Geophysical Research Letters

    2 publications · 164 citations

    2

    h-index

  3. Petroleum Geoscience

    2 publications · 79 citations

    2

    h-index

  4. Transport in Porous Media

    2 publications · 75 citations

    2

    h-index

  5. Acta Geotechnica

    1 publications · 92 citations

    1

    h-index

1–5