Oscillating magnetic field-assisted supercooling preserves the microstructure and viscoelasticity of cream cheese during subzero storage

International Dairy Journal 2026

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Authors: Heejin So, Soojin Jun, Danica Ibañez, Yu Wang, Zhi-Yan Du, Zhi Yang

DOI: 10.1016/j.idairyj.2026.106613

Cited by: 3

References: 70

Fields of Study & Subjects

Proteins in Food Systems Food Drying and Modeling Magnetic and Electromagnetic Effects

References 70