236 related articles for article (PubMed ID: 21375320)
1. The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphism.
Gliguem H; Lopez C; Michon C; Lesieur P; Ollivon M
J Agric Food Chem; 2011 Apr; 59(7):3125-34. PubMed ID: 21375320
[TBL] [Abstract][Full Text] [Related]
2. Milk fat thermal properties and solid fat content in emmental cheese: a differential scanning calorimetry study.
Lopez C; Briard-Bion V; Camier B; Gassi JY
J Dairy Sci; 2006 Aug; 89(8):2894-910. PubMed ID: 16840605
[TBL] [Abstract][Full Text] [Related]
3. Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheese.
Gliguem H; Ghorbel D; Lopez C; Michon C; Ollivon M; Lesieur P
J Agric Food Chem; 2009 Apr; 57(8):3195-203. PubMed ID: 19296576
[TBL] [Abstract][Full Text] [Related]
4. Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization.
Lopez C; Bourgaux C; Lesieur P; Bernadou S; Keller G; Ollivon M
J Colloid Interface Sci; 2002 Oct; 254(1):64-78. PubMed ID: 12702426
[TBL] [Abstract][Full Text] [Related]
5. Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese.
Hassan AN; Awad S; Muthukumarappan K
J Dairy Sci; 2005 Dec; 88(12):4221-7. PubMed ID: 16291613
[TBL] [Abstract][Full Text] [Related]
6. Thermal and structural behavior of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling.
Lopez C; Lavigne F; Lesieur P; Keller G; Ollivon M
J Dairy Sci; 2001 Nov; 84(11):2402-12. PubMed ID: 11768080
[TBL] [Abstract][Full Text] [Related]
7. Multiscale characterization of the organization of triglycerides and phospholipids in emmental cheese: from the microscopic to the molecular level.
Lopez C; Briard-Bion V; Beaucher E; Ollivon M
J Agric Food Chem; 2008 Apr; 56(7):2406-14. PubMed ID: 18338865
[TBL] [Abstract][Full Text] [Related]
8. Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures.
Madadlou A; Khosroshahi A; Mousavi SM; Djome ZE
J Dairy Sci; 2006 Jul; 89(7):2359-64. PubMed ID: 16772551
[TBL] [Abstract][Full Text] [Related]
9. Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate.
Lopez C; Lesieur P; Bourgaux C; Ollivon M
J Dairy Sci; 2005 Feb; 88(2):511-26. PubMed ID: 15653516
[TBL] [Abstract][Full Text] [Related]
10. Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures.
Hassan AN; Awad S; Mistry VV
J Dairy Sci; 2007 Aug; 90(8):3604-12. PubMed ID: 17638970
[TBL] [Abstract][Full Text] [Related]
11. Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.
Lopez C; Maillard MB; Briard-Bion V; Camier B; Hannon JA
J Agric Food Chem; 2006 Aug; 54(16):5855-67. PubMed ID: 16881687
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
Brighenti M; Govindasamy-Lucey S; Lim K; Nelson K; Lucey JA
J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925
[TBL] [Abstract][Full Text] [Related]
13. Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer.
Rahimi J; Khosrowshahi A; Madadlou A; Aziznia S
J Dairy Sci; 2007 Sep; 90(9):4058-70. PubMed ID: 17699022
[TBL] [Abstract][Full Text] [Related]
14. Whiteness change during heating and cooling of Mozzarella cheese.
Metzger LE; Barbano DM; Rudan MA; Kindstedt PS; Guo MR
J Dairy Sci; 2000 Jan; 83(1):1-10. PubMed ID: 10659956
[TBL] [Abstract][Full Text] [Related]
15. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
Acharya MR; Mistry VV
J Dairy Sci; 2005 Sep; 88(9):3037-43. PubMed ID: 16107391
[TBL] [Abstract][Full Text] [Related]
16. Insights into the mechanism of the formation of the most stable crystal polymorph of milk fat in model protein matrices.
Ramel PR; Marangoni AG
J Dairy Sci; 2017 Sep; 100(9):6930-6937. PubMed ID: 28668535
[TBL] [Abstract][Full Text] [Related]
17. The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese.
Černíková M; Nebesářová J; Salek RN; Popková R; Buňka F
J Dairy Sci; 2018 Apr; 101(4):2956-2962. PubMed ID: 29398024
[TBL] [Abstract][Full Text] [Related]
18. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
Govindasamy-Lucey S; Lin T; Jaeggi JJ; Martinelli CJ; Johnson ME; Lucey JA
J Dairy Sci; 2007 Jun; 90(6):2675-88. PubMed ID: 17517707
[TBL] [Abstract][Full Text] [Related]
19. Effect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheese.
Van Hekken DL; Tunick MH; Park YW
J Dairy Sci; 2005 Jun; 88(6):1966-72. PubMed ID: 15905426
[TBL] [Abstract][Full Text] [Related]
20. Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globules.
Ben Amara-Dali W; Lopez C; Lesieur P; Ollivon M
J Agric Food Chem; 2008 Jun; 56(12):4511-22. PubMed ID: 18494497
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
