Results 41 to 50 of about 62 (54)

Use of hydroxypropylated barley starch as partial casein replacer in imitation mozzarella cheese

Journal of Food Processing and Preservation, 2021
Tooba Mehfooz, Tahira Mohsin Ali, Maria Ahsan   +2 more
exaly  

Effect of Resistant Starch and Inulin on the Properties of Imitation Mozzarella Cheese

International Journal of Food Properties, 2016
Weiwei Bi, Weili Zhao, Xiaodong Li
exaly  

Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese

Journal of Dairy Science, 2014
S Govindasamy-Lucey, J J Jaeggi, M E Johnson   +2 more
exaly  

The effect of plasmin activity and cold storage of cheese milk on the composition, ripening and functionality of mozzarella-type cheese

International Journal of Dairy Technology, 2002
Timothy P Guinée, Alan L Kelly
exaly  

Effect of Curd Washing Level on Proteolysis and Functionality of Low‐Moisture Mozzarella Cheese Made with Galactose‐Fermenting Culture

Journal of Food Science, 2010
Tareq M Osaili, Mutamed M Ayyash, Anas A Al-Nabulsi   +2 more
exaly  

Understanding the Role of Calcium in Functionality of Part Skim Mozzarella Cheese

Journal of Dairy Science, 2003
Kasiviswanathan Muthukumarappan
exaly  

Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking

International Dairy Journal, 2016
Erich Schuster, Mats Stading
exaly  

Influence of Calcium, pH, and Moisture on Protein Matrix Structure and Functionality in Direct-Acidified Nonfat Mozzarella Cheese

Journal of Dairy Science, 2005
D J Mcmahon, C J Öberg
exaly  

Effect of shear work input on steady shear rheology and melt functionality of model Mozzarella cheeses

Food Hydrocolloids, 2016
Prateek Sharma, Tzvetelin Dessev
exaly  

Inclusion of starch in imitation cheese: Its influence on water mobility and cheese functionality

Food Hydrocolloids, 2008
E Duggan, Gregory R Ziegler, E D O'Riordan   +2 more
exaly