Modeling the rheological properties of cheddar cheese with different fat contents at various temperatures

Journal of Texture Studies

Volumn 42, Issue 5, 2011, Pages 331-348

  Yang, Xin ^a   Rogers, Neal Robert ^a   Berry, Tristan Kendricks ^a   Foegeding, Edward Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Cheese; Composite gel; Fat globule; Mathematical model; Storage modulus; Temperature

Indexed keywords

CHEDDAR CHEESE; COMPOSITE GELS; FASTER RATES; FAT CONTENTS; FAT GLOBULES; FAT PARTICLES; FAT SUBSTITUTE; GEL MATRIX; GEL PHASE; PROTEIN GEL; PROTEIN NETWORK; QUANTITATIVE EVALUATION; QUANTITATIVE INFORMATION; REINFORCING EFFECTS; RHEOLOGICAL PROPERTY; STORAGE MODULI; THEORETICAL MODELS; WEAKENING EFFECT;

CHEESES; ELASTIC MODULI; GELS; RHEOLOGY; TEMPERATURE; TEXTURES;

MATHEMATICAL MODELS;

EID: 80053105503     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00283.x     Document Type: Article

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