Research graph
References from Development of a method for determining cheese-to-cheese stickiness in commercial cheese slice samples. Local targets link to admitted publications; unresolved targets remain external evidence.
Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions
10.3168/jds.2012-6314 · 2013 · External reference
Dynamic rheological properties of process cheese: Effect of Ca and P content, residual lactose, salt-to-moisture ratio and cheese temperature
10.1080/10942910701329369 · 2008 · External reference
Factors regulating cheese shreddability
10.3168/jds.2006-618 · 2007 · External reference
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A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer
10.1080/10942912.2021.1999262 · 2021 · External reference
The utility of a slice defect score method in understanding factors impacting the sliceability of commercial Cheddar cheese blocks
10.1016/j.idairyj.2023.105865 · 2024 · External reference
ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese
10.3168/jds.2021-21093 · 2022 · External reference
Understanding the structure–function relationship in selected dairy food matrices using material science approaches
10.3168/jdsc.2024-0685 · 2025 · External reference
Effect of shear work input on steady shear rheology and melt functionality of model Mozzarella cheeses
10.1016/j.foodhyd.2015.10.009 · 2016 · External reference
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Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests
10.1016/j.idairyj.2021.105242 · 2022 · External reference
