Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties
Author:
Affiliation:
1. Department of Food Chemistry and Technology, Teagasc Food Research Center, Fermoy, Cork, Ireland
2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2277357
Reference144 articles.
1. Functional properties of Mozzarella cheese for its end use application
2. Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage
3. A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case
4. Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties
5. Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk;Food systems;2024-04-22
2. RESEARCH OF CHANGES IN THE STRUCTURAL AND MECHANICAL PROPERTIES OF SEMI-HARD CHEESE DURING DEFROSTING;Bulletin of Shakarim University. Technical Sciences;2024-03-29
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