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Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese
Abstract
Imitation cheese was manufactured with various levels of pre‐gelatinized maize starch. Melt characteristics were assessed by an empirical melt test, based on the Olson and Price method. Using dynamic rheology, the storage modulus (G′), the loss modulus (G”) and the loss angle (tan δ) were measured as a function of temperature (22‐100°C). Melt‐ability decreased with increasing levels of starch. Maximum tan δ values and the temperature at which they occurred decreased with increasing starch levels. A high correlation (r 2 =+0.96) was found between the maximum tan δ values and melt‐ability as assessed by the empirical method. Tan δ may be a useful indicator of imitation cheese melt‐ability.
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“Several studies have correlated rheological parameters, such as the initial G′ of the unmelted cheese and the maximum value for tan δ during heating, with (empirical) functional properties such as meltability and flowability of cheese”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Mounsey and O’Riordan, 1999
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Cited by
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Invited review: perspectives on the basis of the rheology and texture properties of cheese.
Lucey, J. A., Johnson, M. E., & Horne, D. S. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73869-7 · Cited by 723
Metadata
- Authors
- Mounsey, J. S., & O'Riordan, E. D.
- Affiliations
- University College Dublin (IE)
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1999-07
- Volume
- 64
- Issue
- 4
- Pages
- 701-703
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1995142903
- Cited by
- 124
- References
- 0
- Citations by year
- 2025: 7 · 2024: 2 · 2023: 2 · 2022: 4 · 2021: 3 · 2020: 5 · 2019: 2 · 2018: 4 · 2017: 10 · 2016: 5 · 2015: 5 · 2014: 3 · 2013: 3 · 2012: 1
- FWCI
- 5.99
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Chemical Engineering › Fluid Flow and Transfer Processes › Rheology and Fluid Dynamics Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- imitation cheese, meltability, loss angle, storage modulus, loss modulus, dynamic rheology
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