Citations (41)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (5)
R. Díaz-Ocampo, R. Sánchez & J.M. Franco. (2014) Rheology of Commercial and Model Borojó Jam Formulations. International Journal of Food Properties 17:4, pages 791-805.
Read now
Read now
Marek Markowski & Magdalena Zielinska. (2013) Influence of Drying Temperature and Rehydration on Selected Textural Properties of Carrots. International Journal of Food Properties 16:3, pages 586-597.
Read now
Read now
C.E. Stathopoulos, S. Chockchaisawasdee, J. Doyle, B.T. O'Kennedy & J.S. Mounsey. (2009) Effect of Mineral Fortification on Textural and Oxidative Stability of Reduced-Fat Spreads. International Journal of Food Properties 12:2, pages 368-378.
Read now
Read now
Alfonso Totosaus & Norma Guemes-Vera. (2008) Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese. International Journal of Food Properties 11:3, pages 656-668.
Read now
Read now
A.C. Biswas, K. Muthukumarappan & L.E. Metzger. (2008) Effect of Ca and P Content, Residual Lactose, and Salt-to-Moisture Ratio on the Model Parameters of Process Cheese Linear Viscoelastic Properties. International Journal of Food Properties 11:3, pages 530-543.
Read now
Read now
Articles from other publishers (36)
Hélène J. Giroux, Michel Britten & Marie-Claude Gentès. (2023) Effects of milk fat substitution by canola oil on the properties of high-fat high-protein yoghurt. International Dairy Journal 142, pages 105653.
Crossref
Crossref
Aakriti Kapoor, Swati Kapoor & Poonam Aggarwal. (2023) Rheological, microstructural and biochemical characterisation of fruit pomace jams. Journal of Food Measurement and Characterization.
Crossref
Crossref
Ahmed R.A. Hammam, Rohit Kapoor & Lloyd E. Metzger. (2023) Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt–free process cheese products applications. Journal of Dairy Science 106:5, pages 3137-3154.
Crossref
Crossref
Ahmed R.A. Hammam, Rohit Kapoor & Lloyd E. Metzger. (2023) Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate. Journal of Dairy Science 106:1, pages 117-131.
Crossref
Crossref
Kasiviswanathan Muthukumarappan & Gabriela John Swamy. 2023. Advances in Food Rheology and Its Applications. Advances in Food Rheology and Its Applications
297
334
.
Marie-Pier B. Vigneux, William Villeneuve, Yves Pouliot & Michel Britten. (2022) Increasing the proportion of homogenised fat in cheese milk: Effect on cheese-making properties. International Dairy Journal 126, pages 105254.
Crossref
Crossref
Michaela Černíková, František Buňka & Richardos N. Salek. 2022. Processed Cheese Science and Technology. Processed Cheese Science and Technology
211
248
.
José Manuel Aguilar, Manuel Felix, Yolanda López-González, Felipe Cordobés & Antonio Guerrero. (2021) Acidic and Heat Processing of Egg Yolk Dispersions. Processes 9:10, pages 1842.
Crossref
Crossref
Ryszard Myhan, Tomasz Jeliński, Ireneusz Białobrzewski, Jadwiga Sadowska & Ewelina Jachimczyk. (2020) The effect of milk fat substitution on the rheological properties of Edam-type cheese. European Food Research and Technology 246:12, pages 2443-2450.
Crossref
Crossref
A. Bonfanti, J. L. Kaplan, G. Charras & A. Kabla. (2020) Fractional viscoelastic models for power-law materials. Soft Matter 16:26, pages 6002-6020.
Crossref
Crossref
Citlalli Celeste González Ariceaga, Muhammad Inam Afzal, Muhammad Umer, Shabbar Abbas, Haroon Ahmad, Muhammad Sajjad, Fahed Parvaiz, Kaleem Imdad, Muhammad Imran, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Azmat Ullah, Arturo Hernández-Montes, Eleazar Aguirre-Mandujano, Abraham Villegas de Gante, Muriel Jacquot & Catherine Cailliez-Grimal. (2019) Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk. Foods 8:10, pages 509.
Crossref
Crossref
S. Aime, L. Cipelletti & L. Ramos. (2018) Power law viscoelasticity of a fractal colloidal gel. Journal of Rheology 62:6, pages 1429-1441.
Crossref
Crossref
Huidong Huang, Robert Hallinan & Farnaz Maleky. (2018) Comparison of different oleogels in processed cheese products formulation. International Journal of Food Science & Technology 53:11, pages 2525-2534.
Crossref
Crossref
Mohammed Loudiyi, Romdhane Karoui, Douglas N Rutledge, Marie-Christine Montel, Etienne Rifa & Abderrahmane Aït-Kaddour. (2018) Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents. Journal of the Science of Food and Agriculture 98:3, pages 963-975.
Crossref
Crossref
Zhyldyzai Ozbekova & Asylbek Kulmyrzaev. (2017) Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese. Journal of Food Engineering 210, pages 42-49.
Crossref
Crossref
Ruby Rafanan & Dérick Rousseau. (2017) Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions. Food Research International 99, pages 355-362.
Crossref
Crossref
Véronique Perreault, Nathalie Rémillard, Denise Chabot, Pierre Morin, Yves Pouliot & Michel Britten. (2017) Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties. Journal of Dairy Science 100:7, pages 5139-5152.
Crossref
Crossref
Michaela Černíková, Richardos Nikolaos Salek, Dana Kozáčková, Hana Běhalová, Ludmila Luňáková & František Buňka. (2017) The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads. International Dairy Journal 66, pages 84-90.
Crossref
Crossref
T.J. Faber, A. Jaishankar & G.H. McKinley. (2017) Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework. Food Hydrocolloids 62, pages 311-324.
Crossref
Crossref
K. Muthukumarappan & G.J. Swamy. 2017. Advances in Food Rheology and Its Applications. Advances in Food Rheology and Its Applications
245
276
.
Susana Rubio-Arraez, Sergio Sahuquillo, Juan Vicente Capella, María Dolores Ortolá & María Luisa Castelló. (2015) Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade. Journal of Texture Studies 46:4, pages 272-280.
Crossref
Crossref
Ghazaleh Farahani, Hamid Ezzatpanah & Soleiman Abbasi. (2014) Characterization of Siahmazgi cheese, an Iranian ewe's milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening. LWT - Food Science and Technology 58:2, pages 335-342.
Crossref
Crossref
V. Banville, P. Morin, Y. Pouliot & M. Britten. (2014) Shreddability of pizza Mozzarella cheese predicted using physicochemical properties. Journal of Dairy Science 97:7, pages 4097-4110.
Crossref
Crossref
I. Peinado, E. Rosa, A. Heredia & A. Andrés. (2012) Rheological characteristics of healthy sugar substituted spreadable strawberry product. Journal of Food Engineering 113:3, pages 365-373.
Crossref
Crossref
A. Kommineni, J. Amamcharla & L.E. Metzger. (2012) Effect of xylitol on the functional properties of low-fat process cheese. Journal of Dairy Science 95:11, pages 6252-6259.
Crossref
Crossref
Bárbara E. Meza, Roxana A. Verdini & Amelia C. Rubiolo. (2012) Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage. Journal of Food Engineering 109:3, pages 475-481.
Crossref
Crossref
Michael H. Tunick & Diane L. Van Hekken. 2012. Recent Advances in the Analysis of Food and Flavors. Recent Advances in the Analysis of Food and Flavors
191
199
.
Santanu Basu, U.S. Shivhare, T.V. Singh & V.S. Beniwal. (2011) Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering 105:3, pages 503-512.
Crossref
Crossref
Hela Gliguem, Christelle Lopez, Camille Michon, Pierre Lesieur & Michel Ollivon. (2011) The Viscoelastic Properties of Processed Cheeses Depend on Their Thermal History and Fat Polymorphism. Journal of Agricultural and Food Chemistry 59:7, pages 3125-3134.
Crossref
Crossref
Mustafa Tahsin Yılmaz, Safa Karaman, Hasan Cankurt, Ahmed Kayacier & Osman Sagdic. (2011) Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration. Journal of Food Engineering 103:2, pages 197-210.
Crossref
Crossref
Bárbara E. Meza, Roxana A. Verdini & Amelia C. Rubiolo. (2010) Viscoelastic behavior during the ripening of a commercial low-fat soft cheese. Dairy Science & Technology 90:5, pages 589-599.
Crossref
Crossref
C. Lamacchia, S. Chillo, S. Lamparelli, N. Suriano, E. La Notte & M.A. Del Nobile. (2010) Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability. Journal of Food Engineering 96:1, pages 97-106.
Crossref
Crossref
MARÍA LAURA OLIVARES, SUSANA E. ZORRILLA & AMELIA C. RUBIOLO. (2009) RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE DETERMINED BY CREEP/RECOVERY TESTS: EFFECT OF SAMPLING DIRECTION, TEST TEMPERATURE AND RIPENING TIME. Journal of Texture Studies 40:3, pages 300-318.
Crossref
Crossref
Hela GliguemDorra GhorbelChristelle LopezCamille MichonMichel OllivonPierre Lesieur. (2009) Crystallization and Polymorphism of Triacylglycerols Contribute to the Rheological Properties of Processed Cheese. Journal of Agricultural and Food Chemistry 57:8, pages 3195-3203.
Crossref
Crossref
D. Gammariello, S. Chillo, M. Mastromatteo, S. Di Giulio, M. Attanasio & M.A. Del Nobile. (2008) Effect of Chitosan on the Rheological and Sensorial Characteristics of Apulia Spreadable Cheese. Journal of Dairy Science 91:11, pages 4155-4163.
Crossref
Crossref
Georgia Dimitreli & Apostolos S. Thomareis. (2008) Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese. Journal of Food Engineering 84:3, pages 368-374.
Crossref
Crossref