Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese

2021 ◽  
Author(s):  
M. Brighenti ◽  
S. Govindasamy-Lucey ◽  
J.J. Jaeggi ◽  
M.E. Johnson ◽  
J.A. Lucey
Keyword(s):  
Rheological Properties ◽  
Cream Cheese

The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties

2020 ◽  
Vol 332 ◽  
pp. 127327 ◽  
Author(s):  
Lydia Ong ◽  
Anita P. Pax ◽  
Adabelle Ong ◽  
Jitraporn Vongsvivut ◽  
Mark J. Tobin ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Cream Cheese ◽  
Effect Of Ph

scholarly journals Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese

2018 ◽  
Vol 101 (8) ◽  
pp. 6762-6775 ◽  
Author(s):  
M. Brighenti ◽  
S. Govindasamy-Lucey ◽  
J.J. Jaeggi ◽  
M.E. Johnson ◽  
J.A. Lucey
Keyword(s):  
Rheological Properties ◽  
Processing Conditions ◽  
Cream Cheese

Modification of the textural and rheological properties of cream cheese using thermosonicated milk

2016 ◽  
Vol 168 ◽  
pp. 223-230 ◽  
Author(s):  
José L. Almanza-Rubio ◽  
Nestor Gutiérrez-Méndez ◽  
Martha Y. Leal-Ramos ◽  
David Sepulveda ◽  
Ivan Salmeron
Keyword(s):  
Rheological Properties ◽  
Cream Cheese

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

THE INFLUENCE OF SELECTED POLYMERS ON THE RHEOLOGICAL PROPERTIES OF HYDROGELS WITH CHITOSAN APPLIED ON THE SKIN

2017 ◽  
Vol XXII ◽  
pp. 201-206 ◽  
Author(s):  
Maria Szcześniak ◽  
◽  
Bożena Grimling ◽  
Jan Meler ◽  
Bożena Karolewicz
Keyword(s):  
Rheological Properties

THE RHEOLOGICAL PROPERTIES OF BLOOD UNDER BASAL CELL SKIN CANCER IN THE IMMEDIATE POSTOPERATIVE PERIOD

2016 ◽  
Vol 26 (3) ◽  
pp. 370-380
Author(s):  
Vladimir V. Maslyakov ◽  
◽  
Olga I. Dralina ◽  
Yuliya B. Vlasenko ◽  
Larisa M. Kim
Keyword(s):  
Skin Cancer ◽  
Rheological Properties ◽  
Basal Cell ◽  
Postoperative Period

Connections between glutenin proteins and rheological properties of winter wheat

2006 ◽  
Vol 34 (1) ◽  
pp. 693-696 ◽  
Author(s):  
Árpád Tóth ◽  
Péter Sipos ◽  
Mária Borbély ◽  
Csilla Uri ◽  
Ágnes Elek ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Rheological Properties
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