Evaluation of processed cheese viscoelastic properties during sterilization observed in situ

Buňka, F.; Sedlačík, M.; Foltin, P.; Lazárková, Z.; Pětová, M.; Buňková, L.; Purevdorj, K.; Talár, J.; Kůrová, V.; Novotný, M.; Vlkovský, M.; Salek, R.N.

doi:10.3168/jds.2022-22833

Journal of Dairy Science

2023

DOI: 10.3168/jds.2022-22833

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Evaluation of processed cheese viscoelastic properties during sterilization observed in situ

F. Buňka,

M. Sedlačík,

P. Foltin

et al.

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Effect of the whey protein isolate-pectin bilayer emulsion system on the textural properties and oil release characteristics of room-temperature stored processed cheese

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et al. 2024

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Effect of the whey protein isolate-pectin bilayer emulsion system on the textural properties and oil release characteristics of room-temperature stored processed cheese

Li,

Qiu,

Ren

et al. 2024

LWT

View full text Add to dashboard Cite

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Evaluation of processed cheese viscoelastic properties during sterilization observed in situ

Cited by 1 publication

References 23 publications

Effect of the whey protein isolate-pectin bilayer emulsion system on the textural properties and oil release characteristics of room-temperature stored processed cheese

Effect of the whey protein isolate-pectin bilayer emulsion system on the textural properties and oil release characteristics of room-temperature stored processed cheese

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