(Q33972696)

30 July 2017

1 reference

title

Invited review: perspectives on the basis of the rheology and texture properties of cheese (English)

1 reference

30 July 2017

Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese (English)

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

13 March 2024

0 references

1 reference

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A14507008

13 March 2024

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

13 March 2024

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

13 March 2024

J. A. Lucey

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A14507008

13 March 2024

M. E. Johnson

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A14507008

13 March 2024

D. S. Horne

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A14507008

13 March 2024

language of work or name

English

0 references

publication date

1 September 2003

1 reference

full work available at URL

30 July 2017

http://www.journalofdairyscience.org/article/S0022030203738697/pdf

file format

Portable Document Format

online access status

open access

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A14507008

https://api.elsevier.com/content/article/PII:S0022030203738697?httpAccept=text/xml

13 March 2024

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

https://api.elsevier.com/content/article/PII:S0022030203738697?httpAccept=text/plain

13 March 2024

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

13 March 2024

published in

Journal of Dairy Science

1 reference

30 July 2017

volume

86

1 reference

30 July 2017

issue

9

1 reference

30 July 2017

page(s)

2725-2743

1 reference

Self-consistent-field modelling of casein adsorption Comparison of results for αs1-casein and β-casein

30 July 2017

cites work

19

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Self-consistent-field modelling of adsorbed casein Interaction between two protein-coated surfaces

13 March 2024

20

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Glycolysis and related reactions during cheese manufacture and ripening

13 March 2024

24

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved

13 March 2024

27

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

13 March 2024

35

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese

13 March 2024

36

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products

13 March 2024

42

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese

13 March 2024

49

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Mineral Retention and Rheological Properties of Mozzarella Cheese Made by Direct Acidification

13 March 2024

50

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of mozzarella cheese

13 March 2024

52

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Nuclear magnetic resonance study of water mobility in pasta filata and non-pasta filata mozzarella

13 March 2024

55

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

ADSA Foundation Scholar Award. Formation and physical properties of milk protein gels

13 March 2024

60

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone

13 March 2024

65

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storage

13 March 2024

72

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Eye Formation and Swiss-Type Cheeses

13 March 2024

77

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels

13 March 2024

92

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

A Raman optical activity study of rheomorphism in caseins, synucleins and tau. New insight into the structure and behaviour of natively unfolded proteins

13 March 2024

95

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk

13 March 2024

99

1 reference

https://api.crossref.org/works/10.3168/JDS.S0022-0302(03)73869-7

13 March 2024

Identifiers

1 reference

30 July 2017

1 reference