Small and large deformation rheology on pizza cheese as an example of application to study anisotropic properties of food soft materials

Dahl, Julie Frost; Gregersen, Sandra Beyer; Andersen, Ulf; Schulz, Hans-Jörg; Corredig, Milena

doi:10.1016/j.foodhyd.2023.109456

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2023.109456

|View full text |Cite

Small and large deformation rheology on pizza cheese as an example of application to study anisotropic properties of food soft materials

Julie Frost Dahl,

Sandra Beyer Gregersen,

Ulf Andersen

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

2025

Publication Types

Select...

Article5

Relationship

Self Cite0

Independent5

Authors

Journals

Cited by 5 publications

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers

Dahl,

Bouché,

Schlangen

et al. 2025

Food Hydrocolloids

View full text Add to dashboard Cite

Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers

Dahl,

Bouché,

Schlangen

et al. 2025

Food Hydrocolloids

View full text Add to dashboard Cite

Characterization of the impact of freezing on ripened Gouda cheese using small and large amplitude oscillatory shear rheology

Digvijay,

Huppertz,

Kelly

et al. 2025

Food Hydrocolloids

View full text Add to dashboard Cite

Design of bigel-based co-delivery systems for lipophilic/hydrophilic nutraceuticals: Focus on rheological properties and in vitro digestive performance

Chao,

Li,

Fan

2024

Food Hydrocolloids

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Small and large deformation rheology on pizza cheese as an example of application to study anisotropic properties of food soft materials

Cited by 5 publications

References 42 publications

Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers

Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers

Characterization of the impact of freezing on ripened Gouda cheese using small and large amplitude oscillatory shear rheology

Design of bigel-based co-delivery systems for lipophilic/hydrophilic nutraceuticals: Focus on rheological properties and in vitro digestive performance

Contact Info

Product

Resources

About