Investigation of curd grains in Swiss-type cheese using light and confocal laser scanning microscopy

Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products

Mark A.E. Auty, Myra Twomey, Timothy P. Guinee et al. · Journal of Dairy Research · 2001 · 222 citations

Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy

Christelle Lopez, Bénédicte Camier, Jean-Yves Gassi · International Dairy Journal · 2006 · 137 citations

Emmental Cheese, Confocal Laser, Microscopy +6

Rheological properties and microstructure of Cheddar cheese made with different fat contents

N.R. Rogers, Donald J. McMahon, Christopher R. Daubert et al. · Journal of Dairy Science · 2010 · 126 citations · Full text

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 · 73 citations

Food Structure, Salt Level, Food Engineering +8

The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

C.A. Brickley, Mark A.E. Auty, Paolo Piraino et al. · Journal of Food Science · 2007 · 57 citations

Natural Cheddar Cheese, Processed Cheeses, Cheese Manufactured Therefrom +13