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Contributing factors for textural characteristics of Serrano Artisanal Cheese: An instrumental approach
Ana Raisa Paiva, Andressa Bacalau Diprat, Gustavo Pires Costa, Leandro Kolling, Morgana Dessuy, Jean Philippe Palma Revillion and Plinho Francisco Hertz International Journal of Gastronomy and Food Science 37 100979 (2024) https://doi.org/10.1016/j.ijgfs.2024.100979
Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions
Ipek Altay, Lucas Sales Queiroz, Naaman F. Nogueira Silva, Aberham Hailu Feyissa, Federico Casanova, Jens J. Sloth and Mohammad Amin Mohammadifar Gels 9(9) 747 (2023) https://doi.org/10.3390/gels9090747
Effect of pH adjustment on production and physicochemical properties of cheese feed made of Irish Cheddar cheese
Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts
Ipek Altay, Denise Felix da Silva, Rodolphe Marie, Jens J. Sloth and Mohammad Amin Mohammadifar International Dairy Journal 143 105678 (2023) https://doi.org/10.1016/j.idairyj.2023.105678
Textural, Rheological, and Sensory Modifications in Oaxaca Cheese Made with Ultrasonicated Raw Milk
Luis M. Carrillo-López, Mariana Huerta-Jiménez, Simón Morales-Rodríguez, Jesús R. Gámez-Piñón, Diego E. Carballo-Carballo, Néstor Gutiérrez-Méndez and Alma D. Alarcón-Rojo Processes 11(4) 1122 (2023) https://doi.org/10.3390/pr11041122
Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth
Ramon Silva, Ramon S. Rocha, Jonas T. Guimarães, et al. Food and Bioproducts Processing 124 278 (2020) https://doi.org/10.1016/j.fbp.2020.09.001
Elisabeth Eugster‐Meier, Marie‐Therese Fröhlich‐Wyder, Ernst Jakob, Daniel Wechsler, Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata, Zorica Radulovic and Jelena Miocinovic 247 (2017) https://doi.org/10.1002/9781119046165.ch3
Influence of chemical and biochemical characteristics on the texture of Appenzeller ® cheese
Effect of flaxseed supplementation of dairy cows' forage on physicochemical characteristic of milk and Raclette cheese
Dimitri Bocquel, Raphaël Marquis, Michel Dromard, Paul‐André Salamin, Janine Rey‐Siggen, Julien Héritier, Agnieszka Kosińska‐Cagnazzo and Wilfried Andlauer International Journal of Dairy Technology 69(1) 129 (2016) https://doi.org/10.1111/1471-0307.12235
Influence of manufacturing conditions on thermo‐physical properties of ripened experimental Emmental‐type cheese and comparison with commercial Emmental cheese
Katja Isabel Hartmann, Ronny Reicherter and Jörg Hinrichs International Journal of Dairy Technology 69(4) 497 (2016) https://doi.org/10.1111/1471-0307.12343
Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese
Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents
A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska‐Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da‐Wen Sun International Journal of Food Science & Technology 50(4) 999 (2015) https://doi.org/10.1111/ijfs.12707
Correlating mozzarella cheese properties to its production processes and microstructure quantification
Correlating mozzarella cheese properties to production processes by rheological, mechanical and microstructure study: Meltability study and Activation energy
