Chak Ming To
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The influence of processing on the functionality of low-moisture part-skim mozzarella
(2023) -
- Journal Article
- A1
- open access
Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering
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Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella
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- Journal Article
- A1
- open access
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella
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Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period
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- Journal Article
- A1
- open access
Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella
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- Journal Article
- A1
- open access
Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C
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Effects of milk pre-acidification using CO2 or lactic acid on the storage-related properties of low-moisture part-skim mozzarella
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- Conference Paper
- C3
- open access
Variations in the biochemical and functional properties of industrial low-moisture part-skim mozzarella during 4 months of storage at 4°C
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- Journal Article
- A1
- open access
Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period