234 related articles for article (PubMed ID: 29580536)
1. Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer.
Dai S; Jiang F; Corke H; Shah NP
Food Res Int; 2018 May; 107():691-699. PubMed ID: 29580536
[TBL] [Abstract][Full Text] [Related]
2. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt.
Dai S; Corke H; Shah NP
J Dairy Sci; 2016 Sep; 99(9):7063-7074. PubMed ID: 27372590
[TBL] [Abstract][Full Text] [Related]
3. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
Di Cagno R; De Pasquale I; De Angelis M; Buchin S; Rizzello CG; Gobbetti M
J Dairy Sci; 2014; 97(1):72-84. PubMed ID: 24183686
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.
Zisu B; Shah NP
J Dairy Sci; 2005 Jun; 88(6):1973-85. PubMed ID: 15905427
[TBL] [Abstract][Full Text] [Related]
6. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese.
Sahan N; Yasar K; Hayaloglu AA; Karaca OB; Kaya A
J Dairy Res; 2008 Feb; 75(1):1-7. PubMed ID: 17961288
[TBL] [Abstract][Full Text] [Related]
7. An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese.
Sutariya SG; Metzger LE; Meletharayil GH
J Dairy Sci; 2022 Mar; 105(3):2153-2165. PubMed ID: 35033348
[TBL] [Abstract][Full Text] [Related]
8. Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses.
Nguyen HTH; Ong L; Lopez C; Kentish SE; Gras SL
Food Res Int; 2017 Dec; 102():458-467. PubMed ID: 29195973
[TBL] [Abstract][Full Text] [Related]
9. Improving the yield of Mozzarella cheese by phospholipase treatment of milk.
Lilbaek HM; Broe ML; Høier E; Fatum TM; Ipsen R; Sørensen NK
J Dairy Sci; 2006 Nov; 89(11):4114-25. PubMed ID: 17032998
[TBL] [Abstract][Full Text] [Related]
10. Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture.
Osaili TM; Ayyash MM; Al-Nabulsi AA; Shaker RR; Shah NP
J Food Sci; 2010 Jun; 75(5):C406-12. PubMed ID: 20629860
[TBL] [Abstract][Full Text] [Related]
11. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage.
Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
J Dairy Sci; 2018 Aug; 101(8):6853-6865. PubMed ID: 29753472
[TBL] [Abstract][Full Text] [Related]
12. The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum.
Sharafi S; Nateghi L; Eyvazzade O; Ebrahimi MTA
Acta Sci Pol Technol Aliment; 2020; 19(1):83-100. PubMed ID: 32227700
[TBL] [Abstract][Full Text] [Related]
13. Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.
Ningtyas DW; Bhandari B; Bansal N; Prakash S
J Texture Stud; 2018 Feb; 49(1):11-22. PubMed ID: 28594435
[TBL] [Abstract][Full Text] [Related]
14. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
Moynihan AC; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA; McSweeney PL
J Dairy Sci; 2014; 97(1):85-96. PubMed ID: 24239084
[TBL] [Abstract][Full Text] [Related]
15. Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness.
Metzger LE; Barbano DM; Kindstedt PS
J Dairy Sci; 2001 Jun; 84(6):1357-66. PubMed ID: 11417693
[TBL] [Abstract][Full Text] [Related]
16. Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties.
Abdalla A; Abu-Jdayil B; Alsereidi H; Hamed F; Kamal-Eldin A; Huppertz T; Ayyash M
J Dairy Sci; 2022 Nov; 105(11):8734-8749. PubMed ID: 36175220
[TBL] [Abstract][Full Text] [Related]
17. Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese.
Oommen BS; McMahon DJ; Oberg CJ; Broadbent JR; Strickland M
J Dairy Sci; 2002 Nov; 85(11):2750-8. PubMed ID: 12487442
[TBL] [Abstract][Full Text] [Related]
18. Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese.
Moghiseh N; Arianfar A; Salehi EA; Rafe A
Int J Biol Macromol; 2021 Nov; 191():1079-1086. PubMed ID: 34606787
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
Moynihan AC; Govindasamy-Lucey S; Molitor M; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
J Dairy Sci; 2016 Oct; 99(10):7791-7802. PubMed ID: 27448857
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]