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Journal Abstract Search

120 related items for PubMed ID: 38945567

  • 1. Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages.
    Kr Deshwal G, Fenelon M, Gómez-Mascaraque LG, Huppertz T.
    Food Res Int; 2024 Aug; 190():114587. PubMed ID: 38945567
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  • 7. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
    O'Mahony JA, Lucey JA, McSweeney PL.
    J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
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  • 9. Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.
    da Cunha CR, Alcântara MR, Viotto WH.
    J Food Sci; 2012 Aug; 77(8):E176-81. PubMed ID: 22809121
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  • 10. Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases.
    Brickley CA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PL, Lucey JA.
    J Dairy Sci; 2008 Jan; 91(1):39-48. PubMed ID: 18096923
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  • 12. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.
    Riebel B, Govindasamy-Lucey S, Jaeggi JJ, Lucey JA.
    J Dairy Sci; 2024 Jan; 107(1):74-90. PubMed ID: 37709025
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  • 14. The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.
    Młynek K, Oler A, Zielińska K, Tkaczuk J, Zawadzka W.
    Acta Sci Pol Technol Aliment; 2018 Jan; 17(2):133-140. PubMed ID: 29803215
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  • 17. Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese.
    Lee MR, Johnson ME, Lucey JA.
    J Dairy Sci; 2005 Nov; 88(11):3798-809. PubMed ID: 16230685
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  • 18. Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts.
    Cunha CR, Viotto WH.
    J Food Sci; 2010 Nov; 75(1):C113-20. PubMed ID: 20492141
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