Concepedia

Characteristics of rennet–casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures

Aiqian Ye, Sheelagh Hewitt, Steve L. Taylor

Food Hydrocolloids · 2008 · 51 citations · 18 references

Concepts

AgricultureDairy ScienceFood ScienceFood EngineeringFood ProcessingRheologyCasein ChemistryCheese ManufactureCheese RheologyCheese TextureProcessed Cheese TechnologyRheology Of Dairy ProductsCasein NetworksCheese FirmnessCheese Matrix StructureCheese Texture AnalysisMelting Properties AnalysisMicrostructure-texture RelationshipsRheological Properties

References

18

Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese

N. Shirashoji, J.J. Jaeggi, J.A. Lucey · Journal of Dairy Science · 2006 · 147 citations · Full text

Agriculture, Dairy Science, Food Science +17

Some physico-chemical aspects of protein processing in foods. Multicomponent gels

V. B. Tolstoguzov · Food Hydrocolloids · 1995 · 139 citations

Agriculture, Biochemistry, Food Science +16

Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure

M VANBOEKEL · Food Hydrocolloids · 2006 · 134 citations

Agriculture, Dairy Science, Food Science +16

Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese

John S. Mounsey, Dolores O’Riordan · Journal of Food Science · 1999 · 126 citations

Agriculture, Food Science, Cheese Science +10

Characteristics of Imitation Cheese Containing Native Starches

John S. Mounsey, Dolores O’Riordan · Journal of Food Science · 2001 · 101 citations

Agriculture, Food Science, Cheese Science +14