Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps

Deshwal, Gaurav Kr; Fenelon, Mark; Huppertz, Thom; Gómez-Mascaraque, Laura G.

doi:10.1016/j.foostr.2023.100362

Food Structure

2024

DOI: 10.1016/j.foostr.2023.100362

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Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps

Gaurav Kr Deshwal,

Mark Fenelon,

Thom Huppertz

et al.

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Cited by 3 publications

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Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages

Kr Deshwal,

Fenelon,

Gómez-Mascaraque

et al. 2024

Food Research International

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Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages

Kr Deshwal,

Fenelon,

Gómez-Mascaraque

et al. 2024

Food Research International

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Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts

Deshwal,

Fenelon,

Gómez-Mascaraque

et al. 2025

International Dairy Journal

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Physicochemical Attributes and Dynamic-Mechanical Properties of a Traditional Himalayan Cheese – Kalari

Naqash,

Ravichandran,

Upadhyay

et al. 2024

Journal of Culinary Science & Technology

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Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps

Cited by 3 publications

References 41 publications

Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages

Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages

Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts

Physicochemical Attributes and Dynamic-Mechanical Properties of a Traditional Himalayan Cheese – Kalari

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