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Abbreviation : ES
Long Form : emulsifying salts
No. Year Title Co-occurring Abbreviation
2018 Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts. DM, FF, RF
2017 The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration. ---
2016 Effect of tetrasodium pyrophosphate concentration and cooking time on the physicochemical properties of process cheese. TSPP
2015 Evaluation of X-ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheese. ICP-OES, XRF
2013 Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product. PCP, WSE
2010 Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts. ---
2010 Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese. CN, SHMP
2008 Effects of pH on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying salts. DOF, DSP, PPC, SHMP, TSC, TSPP
2008 Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases. DSP, NFPC, TSC, TSP
10  2005 Effects of emulsifying salts on the turbidity and calcium-phosphate-protein interactions in casein micelles. DSP, MPC, TSC, TSPP
11  2005 Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheese. TSC, TSPP