Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan

Impact of Using Exopolysaccharides (EPS)-Producing Strain on Qualities of Half-Fat Cheddar Cheese

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Variations of Hausdorff Dimension and Selected Textural Indices of Cheddar and Gouda Cheeses During Storage

(2011) Hong-Hua Xu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity

(2010) Georgia Dimitreli et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Strategies to Reduce Sodium Consumption: A Food Industry Perspective

(2009) Mariska Dötsch et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts

(2009) Clarissa R. Cunha et al.   JOURNAL OF FOOD SCIENCE

Process Cheese: Scientific and Technological Aspects—A Review

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

Effect of carrageenan type on viscoelastic properties of processed cheese

(2007) Michaela Černíková et al.   FOOD HYDROCOLLOIDS