The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time Article Swipe
Alena Kratochvílová
,
Richardos Nikolaos Salek
,
Martin Vašina
,
Eva Lorencová
,
Vendula Kůrová
,
Zuzana Lazárková
,
Jolana Dostálová
,
Jana Šenkýřová
·
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.3390/foods11223605
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.3390/foods11223605
The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a storage period of 60 days (at 6 ± 2 °C). In general, PC viscoelastic properties and microstructure were affected by the addition of hydrocolloids and the length of storage time. The evaluated PC reported a more elastic behavior (G′ > G″) over the viscous one. The highest values of viscoelastic moduli (G′; G″; G*) were recorded for PC samples manufactured with KC addition, followed by those prepared with AG and PG. The control sample presented values of viscoelastic moduli similar to those of the PG sample. All PC samples tested had fat globule size values lower than 1 μm. Moreover, PC with AG and KG addition presented similar microstructures and sizes of fat globules.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods11223605
- https://www.mdpi.com/2304-8158/11/22/3605/pdf?version=1668406093
- OA Status
- gold
- Cited By
- 8
- References
- 31
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4309001607
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4309001607Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/foods11223605Digital Object Identifier
- Title
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The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage TimeWork title
- Type
-
articleOpenAlex work type
- Language
-
enPrimary language
- Publication year
-
2022Year of publication
- Publication date
-
2022-11-12Full publication date if available
- Authors
-
Alena Kratochvílová, Richardos Nikolaos Salek, Martin Vašina, Eva Lorencová, Vendula Kůrová, Zuzana Lazárková, Jolana Dostálová, Jana ŠenkýřováList of authors in order
- Landing page
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https://doi.org/10.3390/foods11223605Publisher landing page
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https://www.mdpi.com/2304-8158/11/22/3605/pdf?version=1668406093Direct link to full text PDF
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YesWhether a free full text is available
- OA status
-
goldOpen access status per OpenAlex
- OA URL
-
https://www.mdpi.com/2304-8158/11/22/3605/pdf?version=1668406093Direct OA link when available
- Concepts
-
Microstructure, Viscoelasticity, Gelatin, Materials science, Dynamic mechanical analysis, Food science, Rheology, Chemistry, Composite material, Polymer, Organic chemistryTop concepts (fields/topics) attached by OpenAlex
- Cited by
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8Total citation count in OpenAlex
- Citations by year (recent)
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2025: 3, 2024: 4, 2023: 1Per-year citation counts (last 5 years)
- References (count)
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31Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
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