Probing water migration in Mozzarella cheese during maturation and heating utilizing magnetic resonance techniques

Journal of Food Engineering

Volumn 198, Issue , 2017, Pages 1-6

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

^a MASSEY UNIVERSITY   (New Zealand)

^b Montana State University   (United States)

Author keywords

Diffusion; Maturation; Mozzarella cheese; NMR

Indexed keywords

CASEIN; DIFFUSION; MAGNETIC RESONANCE; PROTEINS;

DEGREE OF CONNECTIVITY; DIFFUSION PROPERTIES; ELEVATED TEMPERATURE; MATURATION; MOZZARELLA CHEESE; RELAXATION MEASUREMENTS; RESONANCE TECHNIQUE; STRUCTURAL REARRANGEMENT;

NUCLEAR MAGNETIC RESONANCE;

EID: 84997541782     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.11.010     Document Type: Article

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