Characterizing the rheological properties of mozzarella cheese at shear rate and temperature conditions relevant to pizza baking

LWT

Volumn 64, Issue 1, 2015, Pages 82-87

  Zhu, Changjun ^a   Brown, Colin ^a   Gillies, Graeme ^b   Watkinson, Philip ^b   Bronlund, John ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Mozzarella cheese; Power law; Rheological property; Williams Landel Ferry model

Indexed keywords

BAKERIES; MELTING; MOISTURE; RHEOLOGY; SHEAR DEFORMATION; VISCOSITY;

APPARENT VISCOSITY; INCREASING TEMPERATURES; MOZZARELLA CHEESE; POWER-LAW; RHEOLOGICAL PROPERTY; ROTATIONAL RHEOMETER; TEMPERATURE CONDITIONS; WILLIAMS-LANDEL-FERRY MODELS;

DAIRIES;

EID: 84945931738     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.05.037     Document Type: Article

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