Invited review: perspectives on the basis of the rheology and texture properties of cheese.

By J. Lucey, Mark E. Johnson, D. Horne. Journal of Dairy Science, 2003

710 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, neutral): “Macro-scale food properties such as sensory texture are, to a large extent, de-17 termined by the microstructure of the food (Aguilera, 2005; Lucey et al., 2003).”
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective (2021, background): “During Cheddar cheese manufacture, the curd granules are allowed to fuse by stacking ‘loaves’ of curd on top of one another, called ‘cheddaring’, which results in coalescence of fat globules into large fat pools and development of the characteristic fibrous structure (Lucey et al. 2003).”