Characteristics of rennet–casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures

2009 ◽  
Vol 23 (4) ◽  
pp. 1220-1227 ◽  
Author(s):  
Aiqian Ye ◽  
Sheelagh Hewitt ◽  
Steve Taylor
Keyword(s):  
Rheological Properties ◽  
Maize Starch ◽  
Processed Cheese ◽  
Rennet Casein

Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration

2011 ◽  
Vol 103 (2) ◽  
pp. 197-210 ◽  
Author(s):  
Mustafa Tahsin Yılmaz ◽  
Safa Karaman ◽  
Hasan Cankurt ◽  
Ahmed Kayacier ◽  
Osman Sagdic
Keyword(s):  
Rheological Properties ◽  
Oscillatory Shear ◽  
Effect Of Temperature ◽  
Processed Cheese

Relationships between plasmin levels in rennet caseins and proteolytic and rheological changes on storage of cheese analogues made from these caseins

1993 ◽  
Vol 60 (3) ◽  
pp. 431-438 ◽  
Author(s):  
Daniel M. Mulvihill ◽  
Alice McCarthy
Keyword(s):  
Rheological Properties ◽  
Significant Influence ◽  
Dry Matter ◽  
Elastic Moduli ◽  
Relaxation Times ◽  
Plasmin Activity ◽  
Percent Moisture ◽  
Cheese Analogues ◽  
Rennet Casein

SummarySixteen rennet casein samples and the corresponding sixteen cheese analogues made from these caseins were obtained from a local processor. Following storage at 4°C for 6 months, pH 4·6-soluble N contents of the cheese analogues increased, while αs- and β-casein contents, elastic moduli and apparent relaxation times decreased. The β-casein and pH 4·6-soluble N contents of the 6 month old products were significantly correlated, both were significantly correlated with the plasmin (EC 3.4.21.7) contents of the corresponding rennet caseins from which the analogues were made and all three were significantly correlated with the rheological properties of the stored analogues. Of the compositional characteristics, only percent moisture in non-fat substance and percent fat in dry matter were significantly correlated (P < 0·05) with any of the proteolytic or rheological properties. The sixteen cheese analogues were also assayed at one time, when they ranged in age from 1 to 35 weeks, and highly significant interrelationships between plasmin activity, proteolysis and rheological properties were established. The results indicate that the plasmin content of rennet caseins had a significant influence on the proteolytic and rheological changes that occurred during storage of cheese analogues made from these caseins.

Rheological properties of teak wood flour reinforced HDPE and maize starch composites

2020 ◽  
Vol 138 (8) ◽  
pp. 49874
Author(s):  
Kishor Biswas ◽  
Vinay Khandelwal ◽  
Sourindra Maiti
Keyword(s):  
Rheological Properties ◽  
Wood Flour ◽  
Maize Starch ◽  
Teak Wood

Effect of flaxseed gum addition on rheological properties of native maize starch

2008 ◽  
Vol 89 (1) ◽  
pp. 87-92 ◽  
Author(s):  
Yong Wang ◽  
Li-Jun Wang ◽  
Dong Li ◽  
Necati Özkan ◽  
Xiao Dong Chen ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Maize Starch ◽  
Flaxseed Gum

scholarly journals Rheological properties of fermented rice extract with probiotic bacteria and different concentrations of waxy maize starch

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 71-77 ◽  
Author(s):  
K.K.F.D. Costa ◽  
M.C. Garcia ◽  
K. de O. Ribeiro ◽  
M.S. Soares Junior ◽  
M. Caliari
Keyword(s):  
Rheological Properties ◽  
Probiotic Bacteria ◽  
Maize Starch ◽  
Waxy Maize

Thermal and rheological properties of nixtamalized maize starch

2006 ◽  
Vol 40 (1) ◽  
pp. 59-63 ◽  
Author(s):  
G. Mendez-Montealvo ◽  
M.M. Sánchez-Rivera ◽  
O. Paredes-López ◽  
L.A. Bello-Pérez
Keyword(s):  
Rheological Properties ◽  
Maize Starch

scholarly journals Textural and Rheological Properties of Processed Cheese

2004 ◽  
Vol 7 (3) ◽  
pp. 519-530 ◽  
Author(s):  
N. S. Joshi ◽  
R. P. Jhala ◽  
K. Muthukumarappan ◽  
M. R. Acharya ◽  
V. V. Mistry
Keyword(s):  
Rheological Properties ◽  
Processed Cheese
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