Grace Talbot-Walsh

A review on technological parameters and recent advances in the fortification of processed cheese

C. Selomulya, D. Kannar, Grace Talbot-Walsh, 2018, Trends in Food Science & Technology.

pH effect on the physico-chemical, microstructural and sensorial properties of processed cheese manufactured with various starches

C. Selomulya, D. Kannar, Grace Talbot-Walsh, 2019, LWT.

The effect of rennet casein hydration on gel strength and matrix stability of block-type processed cheese

C. Selomulya, Grace Talbot-Walsh, 2021 .