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The effect of pH on the microstructure, rheological and functional properties of halloumi-type cheese:

Xiaoxuan Zhao1, Yumeng Zhang1, Gaoyang Cui1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Food Chemistry: X
|December 24, 2025
PubMed

Keywords:
Calcium contentCoagulation processMelting propertiesMicrostructureProtein-protein interactions

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