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Journal Abstract Search

159 related items for PubMed ID: 11768077

  • 1. Small strain oscillatory shear and microstructural analyses of a model processed cheese.
    Bowland EL, Foegeding EA.
    J Dairy Sci; 2001 Nov; 84(11):2372-80. PubMed ID: 11768077
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  • 2. 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
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  • 3. Rheological and proteolytic properties of Monterey Jack goat's milk cheese during aging.
    Van Hekken DL, Tunick MH, Park YW.
    J Agric Food Chem; 2004 Aug 25; 52(17):5372-7. PubMed ID: 15315372
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  • 4. Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.
    Lodaite K, Chevalier F, Armaforte E, Kelly AL.
    J Dairy Res; 2009 Aug 25; 76(3):294-300. PubMed ID: 19445828
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  • 7. Relationships among rheological and sensorial properties of young cheeses.
    Brown JA, Foegeding EA, Daubert CR, Drake MA, Gumpertz M.
    J Dairy Sci; 2003 Oct 25; 86(10):3054-67. PubMed ID: 14594222
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  • 8. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
    Meza-Nieto MA, Vallejo-Cordoba B, González-Córdova AF, Félix L, Goycoolea FM.
    J Dairy Sci; 2007 Feb 25; 90(2):582-93. PubMed ID: 17235134
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  • 13. Rheology of dairy foods that gel, stretch, and fracture.
    Tunick MH.
    J Dairy Sci; 2000 Aug 25; 83(8):1892-8. PubMed ID: 10984168
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  • 16. Free oil and rheology of Cheddar cheese containing fat globules stabilized with different proteins.
    Everett DW, Olson NF.
    J Dairy Sci; 2003 Mar 25; 86(3):755-63. PubMed ID: 12703610
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  • 17. Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation.
    Van Hekken DL, Tunick MH, Soryal KA, Zeng SS.
    J Food Sci; 2007 Apr 25; 72(3):E115-20. PubMed ID: 17995799
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  • 18. The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom.
    Brickley CA, Auty MA, Piraino P, McSweeney PL.
    J Food Sci; 2007 Nov 25; 72(9):C483-90. PubMed ID: 18034708
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