Concepedia

Texture Development From Salt

Texture Development From Salt is a scientific framework that elucidates the mechanistic role of sodium chloride in modulating the microstructural and rheological properties of cheese during ripening, distinguishing it from other physicochemical processes by its specific focus on salt-mediated changes in protein hydration, syneresis, and matrix organization.

36

Publications

1.2K

Citations

131

Authors

56

Institutions

Publications per year

2017–2026

8

Parents

Publications

36

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

Markus Stieger, Fred van de Velde · Current Opinion in Colloid & Interface Science · 2013 · 175 citations · Full text

, , +14

Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining

Sevim Kaya · Journal of Food Engineering · 2002 · 93 citations

, , +12

Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships

Juliane Floury, Bénédicte Camier, Florence Rousseau et al. · LWT · 2009 · 74 citations

, , +17

Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese

Catherine M. McCarthy, Martin G. Wilkinson, Philip M. Kelly et al. · International Dairy Journal · 2016 · 62 citations · Full text

, , +15

Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formation

Michelle K. Rowney, Peter Roupas, M. W. Hickey et al. · International Dairy Journal · 2004 · 55 citations

, , +16

1–5 of 36

Authors

131

  1. SE
    Sandra E. Hill

    University of Nottingham, United Kingdom

    2 publications · 39 citations

    2

    h-index

  2. DJ
    Donald J. McMahon

    Utah State University, United States

    2 publications · 46 citations

    2

    h-index

  3. MG
    Martin G. Wilkinson

    University of Limerick, Ireland

    2 publications · 85 citations

    2

    h-index

  4. CM
    Catherine M. McCarthy

    Teagasc - The Irish Agriculture and Food Development Authority, Ireland

    2 publications · 85 citations

    2

    h-index

  5. TP
    Timothy P. Guinee

    Teagasc - The Irish Agriculture and Food Development Authority, Ireland

    2 publications · 85 citations

    2

    h-index

1–5 of 131

Institutions

56

  1. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    3 h-index

    8 publications

    289 citations

  2. University of Limerick

    Limerick, Ireland

    2 h-index

    2 publications

    85 citations

  3. Cornell University

    Ithaca, United States

    2 h-index

    2 publications

    43 citations

  4. University of Nottingham

    Nottingham, United Kingdom

    2 h-index

    10 publications

    192 citations

  5. Universitat Politècnica de València

    Valencia, Spain

    2 h-index

    7 publications

    152 citations

  6. Gaziantep University

    Gaziantep, Türkiye

    2 h-index

    3 publications

    161 citations

  7. Food Process Engineering and Microbiology

    Paris, France

    1 h-index

    1 publications

    74 citations

  8. Kōchi University

    Kochi, Japan

    1 h-index

    5 publications

    55 citations

1–8 of 56

Venues

  1. International Dairy Journal

    3 publications · 140 citations

    3

    h-index

  2. Meat Science

    2 publications · 43 citations

    2

    h-index

  3. Journal of Texture Studies

    2 publications · 44 citations

    2

    h-index

  4. LWT

    2 publications · 102 citations

    2

    h-index

  5. Journal of Food Engineering

    2 publications · 116 citations

    2

    h-index

1–5