The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties
Lydia Ong, Anita P. Pax, Adabelle Ong, Jitraporn Vongsvivut, Mark J. Tobin, Sandra E. Kentish, Sally L. Gras
Topics & Concepts
MicrostructureChemistryRheologyFood scienceTexture (cosmology)Fourier transform infrared spectroscopyWhey proteinChemical engineeringMaterials scienceCrystallographyComposite materialComputer scienceEngineeringArtificial intelligenceImage (mathematics)Proteins in Food SystemsMeat and Animal Product QualityProbiotics and Fermented Foods