Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions
Agnieszka Pluta-Kubica, Michaela Černíková, Georgia Dimitreli, Jana Nebesářová, Stylianos Exarhopoulos, Apostolos S. Thomareis, Richardos Nikolaos Salek, František Buňka
Topics & Concepts
Dry matterChemistryViscoelasticityFood scienceMilk fatDairy industryWhole milkChromatographyAnimal scienceMaterials scienceComposite materialLinseed oilBiologyProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications