Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents

Synthesis and spectral properties of a hydrophobic fluorescent probe: 6-propionyl-2-(dimethylamino)naphthalene

Gregorio Weber, Fay J. Farris · Biochemistry · 1979 · 853 citations

Natural Sciences, Biochemistry, Chemistry +13

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Cory M. Bryant, David Julian McClements · Trends in Food Science & Technology · 1998 · 629 citations

Life Sciences, Biochemistry, Food Science +17

Water Partitioning in Mozzarella Cheese and Its Relationship to Cheese Meltability

Donald J. McMahon, R. L. Fife, C. J. Oberg · Journal of Dairy Science · 1999 · 200 citations · Full text

Agriculture, Dairy Science, Food Science +16

Proteolysis and Rheology of Low Fat and Full Fat Mozzarella Cheeses Prepared from Homogenized Milk

Michael H. Tunick, Edyth L. Malin, Philip W. Smith et al. · Journal of Dairy Science · 1993 · 149 citations · Full text

Agriculture, Dairy Science, Food Science +16

Comparison of Four Procedures of Cheese Meltability Evaluation

J. PARK, J. R. Rosenau, Micha Peleg · Journal of Food Science · 1984 · 118 citations

Agriculture, Materials Engineering, Materials Science +13