Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

Salting and the role of salt in cheese

Timothy P. Guinee · International Journal of Dairy Technology · 2004 · 324 citations

Agriculture, Dairy Science, Food Science +17

Process Cheese: Scientific and Technological Aspects—A Review

Rohit Kapoor, L. E. Metzger · Comprehensive Reviews in Food Science and Food Safety · 2008 · 280 citations

Agriculture, Dairy Science, Food Science +16

The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk

Milena Corredig, Douglas G. Dalgleish · International Dairy Journal · 1999 · 213 citations

Agriculture, Biochemistry, Food Science +15

Effect of pH on the Thermal Denaturation of Whey Proteins in Milk

Andrew J. R. Law, Jeffrey Leaver · Journal of Agricultural and Food Chemistry · 2000 · 168 citations

Agriculture, Biochemistry, Food Science +15

Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles

R. Mizuno, J.A. Lucey · Journal of Dairy Science · 2005 · 167 citations · Full text

Natural Sciences, Biochemistry, Biophysics +14