| 1 |
Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation
Arimi JM, Duggan E, O'Sullivan M, Lyng JG, O'Riordan ED
Journal of Food Engineering, 108(3), 403, 2012 |
| 2 |
Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese
El-Bakry M, Duggan E, O'Riordan ED, O'Sullivan M
Journal of Food Engineering, 102(2), 145, 2011 |
| 3 |
Casein hydration and fat emulsification during manufacture of imitation cheese, and effects of emulsifying salts reduction
El-Bakry M, Duggan E, O'Riordan ED, O'Sullivan M
Journal of Food Engineering, 103(2), 179, 2011 |
| 4 |
Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties
El-Bakry M, Duggan E, O'Riordan ED, O'Sullivan M
Journal of Food Engineering, 100(4), 596, 2010 |
| 5 |
Effect of resistant starch on the water binding properties of imitation cheese
Duggan E, Noronha N, O'Riordan ED, O'Sullivan M
Journal of Food Engineering, 84(1), 108, 2008 |
| 6 |
Microwave expansion of imitation cheese containing resistant starch
Arimi JM, Duggan E, O'Riordan ED, O'Sullivan M, Lyng JG
Journal of Food Engineering, 88(2), 254, 2008 |
| 7 |
Effect of refrigerated storage on water mobility and microwave expansion of imitation cheese containing resistant starch
Arimi JM, Duggan E, O'Sullivan M, Lyng JG, O'Riordan ED
Journal of Food Engineering, 89(3), 258, 2008 |
