The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce by Kůrová, V., Salek, R.N., Vašina, M., Vinklárková, K., Zálešáková, L., Gál, R., Adámek, R., Buňka, F.

Get full text

Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach by Šantová, K., Salek, R.N., Kůrová, V., Mizera, A., Lapčíková, B., Vincová, A., Zálešáková, L., Kratochvílová, A., Lorencová, E., Vinter, Š., Opustilová, K., Karhánková, M.

Get full text

Evaluation of processed cheese viscoelastic properties during sterilization observed in situ by Buňka, F., Sedlačík, M., Foltin, P., Lazárková, Z., Pětová, M., Buňková, L., Purevdorj, K., Talár, J., Kůrová, V., Novotný, M., Vlkovský, M., Salek, R.N.

Get full text

The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degre... by Salek, R.N., Černíková, M., Maděrová, S., Lapčík, L., Buňka, F.

Get full text

Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese by Nagyová, G., Buňka, F., Salek, R.N., Černíková, M., Mančík, P., Grůber, T., Kuchař, D.

Get full text