Instrumental textural and viscoelastic properties of processed cheese as affected by emulsifying salts and in relation to its apparent viscosity

International Journal of Food Properties

Volumn 12, Issue 1, 2009, Pages 261-275

  Dimitreli, Georgia ^a   Thomareis, Apostolos S ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Apparent viscosity; Emulsifying salts; Processed cheese; Textural properties; Viscoelastic properties

Indexed keywords

ADHESION; CHEMICAL PROPERTIES; COLLOIDS; EMULSIFICATION; HYDRODYNAMICS; RESIDUAL STRESSES; SALTS; STRESS RELAXATION; TESTING; TEXTURES; VISCOELASTICITY; VISCOMETERS;

APPARENT VISCOSITY; EMULSIFYING SALTS; PROCESSED CHEESE; TEXTURAL PROPERTIES; VISCOELASTIC PROPERTIES;

VISCOSITY;

EID: 57849089123     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802256164     Document Type: Article

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