Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. HAS University of Applied Sciences, Germany.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.ORCID-id: 0000-0003-0310-4465
2016 (engelsk)Inngår i: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 57, s. 34-38Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The rheology of mozzarella and imitation cheese was studied at 60 °C, with small amplitude oscillatory shear (SAOS), shear and extensional flow measurement at low strain rates in the range 0.01-1 s-1. These conditions were chosen to replicate those experienced by the cheese during pizza baking and consumption. The extensional viscosity measurements were carried out by means of hyperbolic contraction flow, an alternative method to traditional extensional measurements. The extensional viscosity measured by hyperbolic contraction flow was related to the cheese elasticity and consequently to its stretchability, a major quality characteristic when this is consumed on pizza pies. The rheology of the two cheese materials could be explained by the structural observations made by confocal laser scanning microscopy (CLSM).

sted, utgiver, år, opplag, sider
Elsevier, 2016. Vol. 57, s. 34-38
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-428DOI: 10.1016/j.idairyj.2016.02.038Scopus ID: 2-s2.0-84960883326OAI: oai:DiVA.org:ri-428DiVA, id: diva2:942293
Tilgjengelig fra: 2016-06-23 Laget: 2016-06-23 Sist oppdatert: 2023-05-25bibliografisk kontrollert

Open Access i DiVA

fulltext(435 kB)582 nedlastinger
Filinformasjon
Fil FULLTEXT01.pdfFilstørrelse 435 kBChecksum SHA-512
4d95e3cf794585f211a0c4d71d883e01f6bdcbfc86c0b5c554f3fa3f80f7260ba63fa835398f51f6c8d3ba17b1b89647b2d66550a794cd6d629dd5a5e1989dc5
Type fulltextMimetype application/pdf

Andre lenker

Forlagets fulltekstScopus

Person

Stading, Mats

Søk i DiVA

Av forfatter/redaktør
Stading, Mats
Av organisasjonen
I samme tidsskrift
International Dairy Journal

Søk utenfor DiVA

GoogleGoogle Scholar
Totalt: 582 nedlastinger
Antall nedlastinger er summen av alle nedlastinger av alle fulltekster. Det kan for eksempel være tidligere versjoner som er ikke lenger tilgjengelige

doi
urn-nbn

Altmetric

doi
urn-nbn
Totalt: 329 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
v. 2.43.0