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Citation(s) in RCA

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For: Feng R, Lillevang SK, Ahrné L. Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds. Foods 2021;10:foods10112881. [PMID: 34829162 PMCID: PMC8623044 DOI: 10.3390/foods10112881] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/12/2021] [Accepted: 11/16/2021] [Indexed: 11/29/2022]  Open
Number Cited by Other Article(s)
1
Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
2
Feng R, van den Berg FW, Lillevang SK, Ahrné L. High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd. Food Res Int 2022;157:111192. [DOI: 10.1016/j.foodres.2022.111192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/22/2022] [Accepted: 03/24/2022] [Indexed: 11/25/2022]
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