| 1 |
Effect of 3D printing on the structure and textural properties of processed cheese
Le Tohic C, O'Sullivan JJ, Drapala KP, Chartrin V, Chan T, Morrison AP, Kerry JP, Kelly AL
Journal of Food Engineering, 220, 56, 2018 |
| 2 |
Engineering the rheological and thermomechanical properties of model imitation cheese using particle fillers
Ramel PR, Marangoni AG
Journal of Food Engineering, 235, 9, 2018 |
| 3 |
Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures Effect of temperature and concentration
Yilmaz MT, Karaman S, Cankurt H, Kayacier A, Sagdic O
Journal of Food Engineering, 103(2), 197, 2011 |
| 4 |
Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese
Dimitreli G, Thomareis AS
Journal of Food Engineering, 84(3), 368, 2008 |
| 5 |
Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity
Dimitreli G, Thomareis AS
Journal of Food Engineering, 79(4), 1364, 2007 |
| 6 |
Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools
Fagan CC, Everard C, O'Donnell CP, Downey G, Sheehan EM, Delahunty CM, O'Callaghan DJ, Howard V
Journal of Food Engineering, 80(4), 1068, 2007 |
| 7 |
Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese
Piska I, Stetina J
Journal of Food Engineering, 61(4), 551, 2004 |
| 8 |
NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture
Curda L, Kukackova O
Journal of Food Engineering, 61(4), 557, 2004 |
| 9 |
Effect of temperature and chemical composition on processed cheese apparent viscosity
Dimitreli G, Thomareis AS
Journal of Food Engineering, 64(2), 265, 2004 |
