Fundamental modeling, functional attributes, porosity, cohesivity index (Hausner ratio) and compressibility of expanded-granule powder of Egyptian Ras pure cheese

[1]  P. Cunniff Official Methods of Analysis of AOAC International , 2019 .

[2]  Z. Erbay,et al.  Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder. , 2015, Journal of dairy science.

[3]  K. Allaf,et al.  Effect of instant controlled pressure drop (DIC) treatment on milk protein's immunoreactivity , 2015 .

[4]  P. Boiron,et al.  Characterization of industrial dried whey emulsions at different stages of spray-drying , 2014 .

[5]  V. Preedy,et al.  Handbook of cheese in health: production, nutrition and medical sciences , 2013 .

[6]  T. Guinee Effects of Natural Cheese Characteristics and Processing Conditions on Rheology and Texture: The Functionality of Cheese Components in the Manufacture of Processed Cheese , 2011 .

[7]  K. Allaf,et al.  Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process , 2011 .

[8]  K. Allaf,et al.  Three-Stage Spray Drying: New Process Involving Instant Controlled Pressure Drop , 2008 .

[9]  James S. Taylor,et al.  Ideal copolymers and the second‐order transitions of synthetic rubbers. i. non‐crystalline copolymers , 2007 .

[10]  A. Attar,et al.  Characterisation of Egyptian Ras cheese. 2. Flavour formation , 2004 .

[11]  R. Yada Proteins in food processing. , 2004 .

[12]  P. McSweeney Biochemistry of Cheese Ripening , 2004 .

[13]  K. Allaf,et al.  New process for texturizing partially dehydrated biological products using Controlled Sudden Decompression to the vacuum: Application on potatoes , 2002 .

[14]  An-I Yeh,et al.  Effect of Amylose Content on Expansion of Extruded Rice Pellet , 2001 .

[15]  M. Gobbetti,et al.  Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria. , 2001, Journal of dairy science.

[16]  Derek Geldart,et al.  The use of bulk density measurements as flowability indicators , 1999 .

[17]  S. Gunasekaran,et al.  KINETICS OF NONENZYMATIC BROWNING IN CHEDDAR CHEESE POWDER DURING STORAGE , 1997 .

[18]  Antonio M. Martin,et al.  Optimization of nitrogen recovery in the enzymatic hydrolysis of dogfish (Squalus acanthias) protein. Composition of the hydrolysates. , 1997, International journal of food sciences and nutrition.

[19]  J. Robertson,et al.  Investigation of factors that affect the solubility of dietary fiber, as nonstarch polysaccharides, in seed tissues of mung bean (Vigna radiata) and black gram (Vigna mungo) , 1994 .

[20]  P. Fox,et al.  Some non-European cheese varieties , 1993 .

[21]  Z. Haque,et al.  Casein hydrolysate. II. Functional properties of peptides , 1992 .

[22]  R. Parker,et al.  Aspects of the glass transition behaviour of mixtures of carbohydrates of low molecular weight. , 1990, Carbohydrate research.

[23]  P. K. Chattopadhyay,et al.  Studies on microstructural changes of parboiled and puffed rice , 1990 .

[24]  I. Saguy,et al.  A Simplified Method for Determination of Browning in Dairy Powders , 1984 .

[25]  D. Stanley,et al.  Textural and Microstructural Changes in Corn Starch as a Function of Extrusion Variables , 1984 .

[26]  A. Hofi,et al.  Ripening Changes in Cephalotyre “RAS” Cheese Manufactured from Raw and Pasteurized Milk with Special Reference to Flavor , 1970 .

[27]  I. Yannas Vitrification Temperature of Water , 1968, Science.

[28]  S. Rowland,et al.  176. The Determination of the nitrogen distribution in milk , 1938, Journal of Dairy Research.

[29]  K. Allaf,et al.  DIC Decontamination of Solid and Powder Foodstuffs , 2014 .

[30]  K. Allaf,et al.  Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications , 2014 .

[31]  N. Farkye Significance of Milk Fat in Milk Powder , 2006 .

[32]  J. Maubois,et al.  Manufacture of Ras cheese from fresh and recombined milks , 1994 .