The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

(2019) Maciej Nastaj et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review

(2019) Tong Lei et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Explaining the different textures of commercial processed cheese from fractured structures

(2019) Keita Inoue et al.   INTERNATIONAL DAIRY JOURNAL

Interfacial and (emulsion) gel rheology of hydrophobised whey proteins

(2019) Ashkan Madadlou et al.   INTERNATIONAL DAIRY JOURNAL

Effects of pre-cooked cheeses of different emulsifying conditions on mechanical properties and microstructure of processed cheese

(2018) Wei Fu et al.   FOOD CHEMISTRY

Comparison between artificial neural network and partial least squares regression models for hardness modeling during the ripening process of Swiss-type cheese using spectral profiles

(2018) Nadya Vásquez et al.   JOURNAL OF FOOD ENGINEERING

A review on technological parameters and recent advances in the fortification of processed cheese

(2018) Grace Talbot-Walsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Technical note: Feasibility of near infrared transmittance spectroscopy to predict cheese ripeness

(2017) S. Currò et al.   JOURNAL OF DAIRY SCIENCE

Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese

(2017) Zhyldyzai Ozbekova et al.   JOURNAL OF FOOD ENGINEERING

Wettability of modified silica layers deposited on glass support activated by plasma

(2015) Konrad Terpiłowski et al.   APPLIED SURFACE SCIENCE

The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

(2015) Bartosz Sołowiej et al.   FOOD HYDROCOLLOIDS

Effect of fat and protein-in-water concentrations on the properties of model processed cheese

(2015) Siew Kim Lee et al.   INTERNATIONAL DAIRY JOURNAL

Prediction of process cheese instrumental texture and melting characteristics using dielectric spectroscopy and chemometrics

(2015) J.K. Amamcharla et al.   JOURNAL OF DAIRY SCIENCE

Whey protein aerated gels as matrices for controlled mineral release in simulated gastric conditions

(2014) Marta Tomczyńska-Mleko et al.   FOOD RESEARCH INTERNATIONAL

Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese

(2014) P. Rajbhandari et al.   JOURNAL OF DAIRY SCIENCE

The use of Fourier-transform infrared spectroscopy to predict cheese yield and nutrient recovery or whey loss traits from unprocessed bovine milk samples

(2013) A. Ferragina et al.   JOURNAL OF DAIRY SCIENCE

Process Cheese: Scientific and Technological Aspects—A Review

(2008) Rohit Kapoor et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Influence of Salt-to-Moisture Ratio on Starter Culture and Calcium Lactate Crystal Formation

(2008) S. Agarwal et al.   JOURNAL OF DAIRY SCIENCE