The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Impact of transglutaminase treated micellar casein concentrate and milk protein concentrate on the functionality of processed cheese product slice formulations
Ignazio Mania, Amelia Martins Delgado, Caterina Barone and Salvatore Parisi Traceability in the Dairy Industry in Europe 109 (2018) https://doi.org/10.1007/978-3-030-00446-0_6
Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures
Hosam-Eddin M El-Garhi, Safaa AM El-Aidie, Norizzah A Rashid and Zaibunnisa A Hayee Food Science and Technology International 24(6) 465 (2018) https://doi.org/10.1177/1082013218766979
Effect of whey protein concentrate, sodium caseinate, Cheddar cheese, and milk fat on sensory and functional properties of cheese dip
Venus Bansal, S. K. Kanawjia, Yogesh Khetra, Ritika Puri and Anindita Debnath Journal of Food Processing and Preservation 41(5) e13174 (2017) https://doi.org/10.1111/jfpp.13174
Inhibition of Processed Cheese-late Gas Using Candida pelliculosa Yeast
H.M. Gamal-Eldi, Baraka, A. Abd El-Sal, O.A. Seoudi, Hemat A. Mahmoud and A.G. Mohamed International Journal of Dairy Science 12(3) 197 (2017) https://doi.org/10.3923/ijds.2017.197.203
Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white‐brined cheese
Jahanbakhsh Shabani, Messiah Sarfarazi, Habibollah Mirzaei and Seid Mahdi Jafari International Journal of Dairy Technology 69(4) 576 (2016) https://doi.org/10.1111/1471-0307.12305
Physicochemical and Sensory Characteristics of Processed Cheese Manufactured from the Milk of Goats Supplemented with Sunflower Seed or Sunflower Oil
Tarek A. Morsy, Ashraf G. Mohamed, Abeer F. Zayan and Ahmed F. Sayed International Journal of Dairy Science 10(4) 198 (2015) https://doi.org/10.3923/ijds.2015.198.205
Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese
Nutritional Properties of the Processed Cheese Produced by Milk from Goats Supplemented with Flaxseeds or Flaxseeds Oil
Tarek A. Morsy, Ashraf G. Mohamed, Sobhy M. Kholif and Walid A. Gafour International Journal of Dairy Science 9(3) 74 (2014) https://doi.org/10.3923/ijds.2014.74.81
The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads
Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents
Colm D Everard, Colm P O'Donnell, Donal J O'Callaghan, Elizabeth M Sheehan, Conor M Delahunty, Brendan T O'Kennedy and Vincent Howard Journal of the Science of Food and Agriculture 87(4) 641 (2007) https://doi.org/10.1002/jsfa.2756
B.B. Mulsow, D. Jaros and H. Rohm 210 (2007) https://doi.org/10.1002/9780470995921.ch8
Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese
