The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs

Understanding puffing in a domestic microwave oven

(2020) Robert Pompe et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese

(2020) Ana Raquel Borges et al.   Foods

Reconstitution behavior of cheese powders: Effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

(2019) Denise Felix da Silva et al.   JOURNAL OF FOOD ENGINEERING

Thermal Inactivation of Salmonella Agona in Low–Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component

(2018) YUQIAO JIN et al.   JOURNAL OF FOOD PROTECTION

Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs

(2018) Sylwia Chudy et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of waxy rice starch on textural and microstructural properties of microwave-puffed cheese chips

(2017) Lu Liu et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

(2017) Agnieszka Makowska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates

(2017) Hongzhi Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterisation of the Wetting Behaviour of Poor Wetting Food Powders and the Influence of Temperature and Film Formation

(2017) John J. Fitzpatrick et al.   KONA Powder and Particle Journal

Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins

(2015) Jin-feng Bi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of fat replacers on the chemical, textural and sensory properties of low-fat Beyaz pickled cheese produced from ewe's milk

(2014) Musa Serdar Akin et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels

(2013) Apurba Giri et al.   Food and Bioprocess Technology

The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda

(2013) Philipp Schenkel et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

(2013) Urszula Krupa-Kozak et al.   Nutrients

Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review

(2012) Anup Sharma et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process

(2011) Sabah Mounir et al.   Dairy Science & Technology

Effect of moisture content and water mobility on microwave expansion of imitation cheese

(2010) J.M. Arimi et al.   FOOD CHEMISTRY

Effect of blending cassava starch, rice, waxy rice and wheat flour on physico-chemical properties of flour mixtures and mechanical and sound emission properties of cassava crackers

(2010) Mayyawadee Saeleaw et al.   JOURNAL OF FOOD ENGINEERING

Texturized Dairy Proteins

(2010) Charles I. Onwulata et al.   JOURNAL OF FOOD SCIENCE

Cheese structure and current methods of analysis

(2008) David W. Everett et al.   INTERNATIONAL DAIRY JOURNAL

Microwave expansion of imitation cheese containing resistant starch

(2008) J.M. Arimi et al.   JOURNAL OF FOOD ENGINEERING