0554490 - BC 2022 RIV GB eng J - Journal Article
Pluta-Kubica, A. - Černíková, M. - Dimitreli, G. - Nebesářová, Jana - Exarhopoulos, S. - Thomareis, A. - Salek, R. - Buňka, F.
Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions.
International Dairy Journal. Roč. 113, FEB 2021 (2021), č. článku 104880. ISSN 0958-6946. E-ISSN 1879-0143
R&D Projects: GA MŠMT(CZ) LM2015062; GA MŠMT(CZ) EF16_013/0001775
Institutional support: RVO:60077344
Keywords : mechanical-properties * textural properties * emulsifying salts * chemical-composition * microstructure * casein * temperature * meltability * reduction * rheology
OECD category: Genetics and heredity (medical genetics to be 3)
Impact factor: 3.572, year: 2021
Method of publishing: Limited access
https://www.sciencedirect.com/science/article/pii/S0958694620302508?via%3Dihub
Permanent Link: http://hdl.handle.net/11104/0329205
Pluta-Kubica, A. - Černíková, M. - Dimitreli, G. - Nebesářová, Jana - Exarhopoulos, S. - Thomareis, A. - Salek, R. - Buňka, F.
Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions.
International Dairy Journal. Roč. 113, FEB 2021 (2021), č. článku 104880. ISSN 0958-6946. E-ISSN 1879-0143
R&D Projects: GA MŠMT(CZ) LM2015062; GA MŠMT(CZ) EF16_013/0001775
Institutional support: RVO:60077344
Keywords : mechanical-properties * textural properties * emulsifying salts * chemical-composition * microstructure * casein * temperature * meltability * reduction * rheology
OECD category: Genetics and heredity (medical genetics to be 3)
Impact factor: 3.572, year: 2021
Method of publishing: Limited access
https://www.sciencedirect.com/science/article/pii/S0958694620302508?via%3Dihub
Permanent Link: http://hdl.handle.net/11104/0329205