Concepedia

Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Richardos Nikolaos Salek, Michaela Černí­ková, Vendula Pachlová, Zuzana Bubelová, Veronika Konečná, František Buňka

LWT · 2016 · 24 citations · 43 references

DOI

Concepts

References

43

Analysis of Linear Viscoelasticity of a Crosslinking Polymer at the Gel Point

H. Henning Winter, Francois Chambon · Journal of Rheology · 1986 · 2.4K citations

, , +17

Texture is a sensory property

Alina S. Szczesniak · Food Quality and Preference · 2002 · 1.6K citations

, , +11

Advances in the study of proteolysis during cheese ripening

Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney · International Dairy Journal · 2001 · 686 citations

, , +10

A weak gel model for foods

Domenico Gabriele, Bruno de Cindio, Paolo D’Antona · Rheologica Acta · 2001 · 354 citations

, , +11

Process Cheese: Scientific and Technological Aspects—A Review

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

, , +16