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

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

“…Also, guar gum behaves as active filler within the protein network, improving gel strength, by forming a continuous polysaccharide-rich phase of increased viscosity. On the contrary, fat has been shown to act as a lubricant because its increase led to softer processed cheeses [19,49,52]. Finally, rheological properties of PWC samples were positively, but not highly, correlated with moisture content.…”

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

“…In contrast, the total resistance to flow of a material considered to be a viscous liquid refers to complex viscosity which is measured in Pa s (Dimitreli and Thomareis, 2008). Fig.…”

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox–Merz rule

“…Total resistance of material to flow is represented by the η* value (Dimitreli and Thomareis, 2008). η* values were observed to decrease with frequency.…”