The application is undergoing maintenance. Some functions may not work.

Jennifer Amber Brown

Works (1)

Updated: July 5th, 2023 15:58

2003 journal article

Relationships among rheological and sensorial properties of young cheeses

JOURNAL OF DAIRY SCIENCE, 86(10), 3054–3067.

By: J. Brown n, E. Foegeding n, C. Daubert n, M. Drake n & M. Gumpertz n

author keywords: cheese; texture; rheology; sensory
MeSH headings : Cheese / analysis; Elasticity; Food Technology; Humans; Rheology; Sensation; Viscosity
topics (OpenAlex): Meat and Animal Product Quality; Sensory Analysis and Statistical Methods; Probiotics and Fermented Foods
TL;DR: Analysis of the sensory and rheological properties of young cheeses showed that the cheeses' solid-like response decreased during aging, while phase angle, maximum compliance, and retardation time increased. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.

Certain data included herein are derived from the Web of Science© and InCites© (2025) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.