All Stories

  1. Temperature and Time-Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta-Filata Cheese

    Article • Journal of Texture Studies, October 2015, Wiley

    Balz Bähler

  2. Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat

    Article • International Dairy Journal, July 2015, Elsevier

    Balz Bähler

  3. Systematic approach to study temperature and time effects on yield of pasta filata cheese

    Article • International Journal of Dairy Technology, June 2015, Wiley

    Balz Bähler

  4. Characterisation of mozzarella cheese curd by means of capillary rheometry

    Article • International Journal of Dairy Technology, January 2013, Wiley

    Balz Bähler