Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels

Ran Feng(China Agricultural University), Lı́lia Ahrné(United States Congress), Rajmund Mokso(Technical University of Denmark), Søren K. Lillevang(Arla Foods (Denmark)), Franciscus Winfried J. van der Berg(University of Copenhagen)
Food Hydrocolloids
November 23, 2022
10.1016/j.foodhyd.2022.108322
Cited by 25

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