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The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties.
Ong, Lydia; Pax, Anita P; Ong, Adabelle; Vongsvivut, Jitraporn; Tobin, Mark J; Kentish, Sandra E; Gras, Sally L.
Afiliação
  • Ong L; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia; The ARC Dairy Innovation Hub, The Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia.
  • Pax AP; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia; The ARC Dairy Innovation Hub, The Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia.
  • Ong A; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia; The ARC Dairy Innovation Hub, The Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia.
  • Vongsvivut J; Infrared Microspectroscopy (IRM) Beamline, ANSTO - Australian Synchrotron, 800 Blackburn Road, Clayton, Victoria 3168, Australia.
  • Tobin MJ; Infrared Microspectroscopy (IRM) Beamline, ANSTO - Australian Synchrotron, 800 Blackburn Road, Clayton, Victoria 3168, Australia.
  • Kentish SE; The ARC Dairy Innovation Hub, The Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia.
  • Gras SL; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia; The ARC Dairy Innovation Hub, The Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia. Electronic address: sgra
Food Chem ; 332: 127327, 2020 Dec 01.
Article em En | MEDLINE | ID: mdl-32615380
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reologia / Proteínas / Queijo / Gorduras / Manipulação de Alimentos Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Austrália País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reologia / Proteínas / Queijo / Gorduras / Manipulação de Alimentos Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Austrália País de publicação: Reino Unido