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.
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
7. Affordable and Clean Energy
(OpenAlex)
Source: Web Of Science
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.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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