Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating

Journal of Food Engineering

Volumn 150, Issue , 2015, Pages 35-43

  Vogt, Sarah J ^a,c   Smith, Jeremy R ^b   Seymour, Joseph D ^a   Carr, Alistair J ^b   Golding, Matt D ^b   Codd, Sarah L ^a  

^a Idaho National Laboratory   (United States)

^b MASSEY UNIVERSITY   (New Zealand)

^c UNIVERSITY OF WESTERN AUSTRALIA   (Australia)

Author keywords

Cheddar cheese; Diffusion; Mozzarella cheese; MRI; NMR; Rheology

Indexed keywords

DIFFUSION; ELASTICITY; HEATING; MAGNETIC RESONANCE IMAGING; MOLECULAR DYNAMICS; RHEOLOGY; STRUCTURAL DYNAMICS; VISCOSITY;

CHEDDAR CHEESE; DIFFUSION PROPERTIES; FUNCTIONAL PROPERTIES; MOZZARELLA CHEESE; SMALL-AMPLITUDE OSCILLATIONS; SURFACE-TO-VOLUME RATIO; TEMPERATURE DEPENDENT; TIME-DEPENDENT DIFFUSION;

NUCLEAR MAGNETIC RESONANCE;

EID: 84912535388     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.10.026     Document Type: Article

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