The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese

LWT

Volumn 43, Issue 8, 2010, Pages 1220-1225

  Sádlíková, Ivana ^a   Buňka, František ^a   Budinský, Pavel ^a   Barbora, Voldánová ^a   Pavlínek, Vladimír ^a   Hoza, Ignác ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Emulsifying salt; Phosphate; Processed cheese; Rheology; Viscoelastic properties

Indexed keywords

BINARY MIXTURES; CHEESES; DAIRIES; EMULSIFICATION; PHOSPHATES; RHEOLOGY; SALTS; VISCOELASTICITY;

DYNAMIC OSCILLATIONS; FAT IN DRY MATTERS; FREQUENCY RANGES; MODEL SAMPLES; POLYPHOSPHATES; PROCESSED CHEESE; SODIUM POLYPHOSPHATE; VISCOELASTIC PROPERTIES;

SODIUM COMPOUNDS;

EID: 79956280003     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.04.012     Document Type: Article

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