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For: Prow LA, Metzger LE. Melt Analysis of Process Cheese Spread or Product Using a Rapid Visco Analyzer. J Dairy Sci 2005;88:1277-87. [PMID: 15778295 DOI: 10.3168/jds.s0022-0302(05)72794-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Number Cited by Other Article(s)
1
Salunke P, Metzger LE. Transglutaminase Crosslinked Milk Protein Concentrate and Micellar Casein Concentrate: Impact on the Functionality of Imitation Mozzarella Cheese Manufactured on a Small Scale Using a Rapid Visco Analyzer. Foods 2024;13:2720. [PMID: 39272486 PMCID: PMC11394472 DOI: 10.3390/foods13172720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2024] [Revised: 08/23/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024]  Open
2
Alsaleem KA, Hammam ARA, Metzger LE. Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food. J Dairy Sci 2024;107:3420-3428. [PMID: 38246552 DOI: 10.3168/jds.2023-24157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Accepted: 12/18/2023] [Indexed: 01/23/2024]
3
Atik DS, Huppertz T. Melting of natural cheese: A review. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
4
Salunke P, Marella C, Amamcharla J, Muthukumarappan K, Metzger L. Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties. J Dairy Sci 2022;105:7904-7916. [DOI: 10.3168/jds.2022-22253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Accepted: 06/16/2022] [Indexed: 11/19/2022]
5
Highly concentrated micellar casein: Impact of its storage stability on the functional characteristics of process cheese products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113384] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
6
Salunke P, Metzger LE. Functional characteristics of process cheese product as affected by milk protein concentrate and micellar casein concentrate at different usage levels. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105324] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
7
Chudy S, Makowska A, Krzywdzińska‐Bartkowiak M, Piątek M, Henriques M, Borges AR, Gomes D, Pereira CD. The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12796] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
8
Le Tohic C, O'Sullivan JJ, Drapala KP, Chartrin V, Chan T, Morrison AP, Kerry JP, Kelly AL. Effect of 3D printing on the structure and textural properties of processed cheese. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.02.003] [Citation(s) in RCA: 165] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
9
Bi W, Li X, Zhao Y, Zhao W, He S, Ge W, Jiang C. Imitation Cheese Manufacture Using Rapid Visco-Analyzer and Its Optimization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1047515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
10
Stephani R, Borges de Souza A, Leal de Oliveira MA, Perrone ÍT, Fernandes de Carvalho A, Cappa de Oliveira LF. Evaluation of the synergistic effects of milk proteins in a rapid viscosity analyzer. J Dairy Sci 2015;98:8333-47. [PMID: 26409966 DOI: 10.3168/jds.2015-9300] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2015] [Accepted: 08/09/2015] [Indexed: 11/19/2022]
11
Amamcharla J, Metzger L. Prediction of process cheese instrumental texture and melting characteristics using dielectric spectroscopy and chemometrics. J Dairy Sci 2015;98:6004-13. [DOI: 10.3168/jds.2015-9739] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 05/23/2015] [Indexed: 11/19/2022]
12
Giri A, Kanawjia SK, Khetra Y. Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1235-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
13
Ye A, Hewitt S, Taylor S. Characteristics of rennet–casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.08.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
14
Ye A, Hewitt S. Phase structures impact the rheological properties of rennet-casein-based imitation cheese containing starch. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.05.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
15
Kapoor R, Metzger LE. Process Cheese: Scientific and Technological Aspects—A Review. Compr Rev Food Sci Food Saf 2008. [DOI: 10.1111/j.1541-4337.2008.00040.x] [Citation(s) in RCA: 164] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
16
Utilisation of front face fluorescence spectroscopy as a tool for the prediction of some chemical parameters and the melting point of semi-hard and hard cheeses: a preliminary study. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0640-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
17
Purna SKG, Pollard A, Metzger LE. Effect of Formulation and Manufacturing Parameters on Process Cheese Food Functionality—I. Trisodium Citrate. J Dairy Sci 2006;89:2386-96. [PMID: 16772554 DOI: 10.3168/jds.s0022-0302(06)72311-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
18
Takahashi K, Nakanou KI, Mizuno R, Iwatsuki K. Characterization by Rapid Visco Analyzer of Suitability of Different Types of Cheese as Ingredients for Processed Cheese. J JPN SOC FOOD SCI 2006. [DOI: 10.3136/nskkk.53.312] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
19
Kapoor R, Metzger LE. Small-Scale Manufacture of Process Cheese Using a Rapid Visco Analyzer. J Dairy Sci 2005;88:3382-91. [PMID: 16162511 DOI: 10.3168/jds.s0022-0302(05)73022-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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