Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation

The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

(2014) František Buňka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

(2013) G. Nagyová et al.   JOURNAL OF DAIRY SCIENCE

The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

(2013) Kristýna Hladká et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reducing the level of added disodium phosphate alters the chemical and physical properties of processed cheese

(2012) Timothy P. Guinee et al.   Dairy Science & Technology

The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads

(2011) Eva Weiserová et al.   INTERNATIONAL DAIRY JOURNAL

Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality

(2011) M. El-Bakry et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese

(2010) N. Shirashoji et al.   JOURNAL OF DAIRY SCIENCE

Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties

(2010) M. El-Bakry et al.   JOURNAL OF FOOD ENGINEERING

Casein hydration and fat emulsification during manufacture of imitation cheese, and effects of emulsifying salts reduction

(2010) M. El-Bakry et al.   JOURNAL OF FOOD ENGINEERING

Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese

(2010) M. El-Bakry et al.   JOURNAL OF FOOD ENGINEERING

Microparticulation of mixtures of whey protein and inulin

(2009) JOHN T TOBIN et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Process Cheese: Scientific and Technological Aspects—A Review

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

Effect of formulation on the emulsion and whipping properties of recombined dairy cream

(2008) Katrien van Lent et al.   INTERNATIONAL DAIRY JOURNAL

Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese

(2007) Georgia Dimitreli et al.   JOURNAL OF FOOD ENGINEERING