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Publications by Dasong Liu
Modifying Textural and Microstructural Properties of Low Fat Cheddar Cheese Using Sodium Alginate
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
3D Printed Milk Protein Food Simulant: Improving the Printing Performance of Milk Protein Concentration by Incorporating Whey Protein Isolate
Innovative Food Science and Emerging Technologies
Chemistry
Manufacturing Engineering
Food Science
Industrial
Related publications
The Influence of Fat Globule Membrane Material on the Microstructure of Low-Fat Cheddar Cheese
International Dairy Journal
Applied Microbiology
Biotechnology
Food Science
Some Properties of Cheese Lipase Extracted From Cheddar Cheese
Nihon Chikusan Gakkaiho
Textural Properties of Herby Cheese
ETP International Journal of Food Engineering
The Role of Fat in the Flavor of Cheddar Cheese
Microstructure and Composition of Full Fat Cheddar Cheese Made With Ultrafiltered Milk Retentate
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Sensory Properties and Acceptance of Uruguayan Low-Fat Cheese “Queso Magro”
Dairy Science and Technology
Biochemistry
Food Science
Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers.
Food Science and Technology International, Tokyo
Proteolytic Enzymes of Ripening Cheddar Cheese
Effect of Iron Fortification on Microstructural, Textural, and Sensory Characteristics of Caprine Milk Cheddar Cheeses Under Different Storage Treatments
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
