Lu Zhang

Quantifying blistering and browning properties of Mozzarella cheese. Part II: Cheese with different salt and moisture contents

M. Balaban, B. James, E. A. Emanuelsson-Patterson, 2013 .

Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures

M. Balaban, B. James, E. A. Emanuelsson-Patterson, 2013 .

Correlating mozzarella cheese properties to its production processes and microstructure quantification

B. James, E. A. Emanuelsson-Patterson, Xixiu Ma, 2013 .

Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

M. Balaban, B. James, E. A. Emanuelsson-Patterson, 2014, Journal of food science.

Near-infrared spectroscopy-based quantification of sunflower oil and pea protein isolate in dense mixtures for novel plant-based products

P. Mishra, Nienke Köllmann, Lu Zhang, 2023, Journal of Food Composition and Analysis.

Correlating mozzarella cheese properties to production processes by rheological, mechanical and microstructure study: Meltability study and Activation energy

B. James, E. A. Emanuelsson-Patterson, Xixiu Ma, 2011 .