The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

(2015) Soumela E. Chatziantoniou et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

(2014) Bartosz Sołowiej et al.   INTERNATIONAL DAIRY JOURNAL

Rheological behavior of starch-based biopolymer mixtures in selected processed foods

(2014) Mohammed Zaidul Islam Sarker et al.   STARCH-STARKE

Effect of high methoxy pectin and sucrose on pasting, rheological, and textural properties of modified starch systems

(2014) Dorota Gałkowska et al.   STARCH-STARKE

The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads

(2013) Siew Kim Lee et al.   INTERNATIONAL DAIRY JOURNAL

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

(2013) Vivian Ribeiro Diamantino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough

(2012) Mariusz Witczak et al.   FOOD HYDROCOLLOIDS

Correlating mozzarella cheese properties to its production processes and microstructure quantification

(2012) Xixiu Ma et al.   JOURNAL OF FOOD ENGINEERING

Dietary supplementation with hydroxypropyl-distarch phosphate from waxy maize starch increases resting energy expenditure by lowering the postprandial glucose-dependent insulinotropic polypeptide response in human subjects

(2011) Akira Shimotoyodome et al.   BRITISH JOURNAL OF NUTRITION

Cheese-Matrix Characteristics During Heating and Cheese Melting Temperature Prediction by Synchronous Fluorescence and Mid-infrared Spectroscopies

(2010) Tahar Boubellouta et al.   Food and Bioprocess Technology

Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration

(2010) Mustafa Tahsin Yılmaz et al.   JOURNAL OF FOOD ENGINEERING

Process Cheese: Scientific and Technological Aspects—A Review

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

Preparation and characterisation of crosslinked waxy potato starch

(2008) Fa-xing Luo et al.   FOOD CHEMISTRY

Development of the structure of an imitation cheese with low protein content

(2008) Muzeyyen Burcu Kiziloz et al.   FOOD HYDROCOLLOIDS

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

(2008) Aiqian Ye et al.   FOOD HYDROCOLLOIDS

Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese

(2008) Darshan Trivedi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Potential Starch Utilisation in a Model Processed Cheese System

(2008) Pradymna Gampala et al.   STARCH-STARKE

Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese

(2007) John S. Mounsey et al.   JOURNAL OF FOOD ENGINEERING