Leann M. Barden

Works (3)

Updated: July 5th, 2023 15:48

2015 journal article

Investigating the filled gel model in Cheddar cheese through use of Sephadex beads

JOURNAL OF DAIRY SCIENCE, 98(3), 1502–1516.

By: L. Barden n, J. Osborne n, D. McMahon * & E. Foegeding n

author keywords: cheese; filled gel; Sephadex; particle size
MeSH headings : Animals; Caseins / chemistry; Cheese / analysis; Dextrans / chemistry; Food Handling / methods; Rheology
TL;DR: Differences in rheological properties were caused primarily by the main effects of filler volume and type (milkfat vs. Sephadex), whereas filler size had no obvious effect. (via Semantic Scholar)
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Added: August 6, 2018

2012 journal article

IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE

JOURNAL OF SENSORY STUDIES, 27(4), 286–293.

By: L. Barden n, M. Drake n & E. Foegeding n

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Source: Web Of Science
Added: August 6, 2018

2010 journal article

EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS

JOURNAL OF SENSORY STUDIES, 25(3), 447–462.

By: L. Barden n, E. Cakir n, P. Leksrisompong n, K. Ryan n, E. Foegeding n & M. Drake n

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Source: Web Of Science
Added: August 6, 2018

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