Concepedia

Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers

Hannan Lashkari, Asghar Khosrowshahi Asl, Ashkan Madadlou, Mohammad Alizadeh

Journal of Food Science and Technology · 2012 · 39 citations · 23 references

Open access

Concepts

AgricultureDairy ScienceFood ScienceCheese ScienceFood RheologyRheologyCheese ChemistryCheese CompositionCheese RheologyCheese TextureFood Texture ChemistryRheology Of Dairy ProductsCheese Fat BreakdownCheese FirmnessCheese Matrix ChangesCheese Texture ModificationLow-fat Cheese ProductionStabilization By Gum Arabic

References

23

Simultaneous Optimization of Several Response Variables

George C. Derringer, Ronald C. Suich · Journal of Quality Technology · 1980 · 5.1K citations

Architecture, Materials Engineering, Design Optimization +15

Rheological methods in food process engineering

M.A. Rao · Trends in Food Science & Technology · 1993 · 1.7K citations

Agriculture, Chemical Engineering, Food Science +11

Low fat cheese technology

Vikram V. Mistry · International Dairy Journal · 2001 · 321 citations

Agriculture, Dairy Science, Food Science +7

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

Agriculture, Dairy Science, Food Science +16

Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes

Ehab Romeih, Alexandra-Maria Michaelidou, Costas G. Βiliaderis et al. · International Dairy Journal · 2002 · 233 citations

Agriculture, Dairy Science, Food Science +17