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The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

Salek, Richardos-Nicolaos; Černíková, Michaela; Nagyová, Gabriela; Kuchař, Dalibor; Bačová, Helena; Minarčíková, Lucie; Buňka, František (Elsevier, 2015)
The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

Buňka, František; Doudová, Lucie; Weiserová, Eva; Černíková, Michaela; Kuchař, Dalibor; Slavíková, Štěpánka; Nagyová, Gabriela; Ponížil, Petr; Grůber, Tomáš; Michálek, Jaroslav (Academic Press, 2014)
The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

Buňka, František; Doudová, Lucie; Weiserová, Eva; Kuchař, Dalibor; Michálek, Jaroslav; Slavíková, Štěpánka; Kráčmar, Stanislav (Wiley-Blackwell, 2012)
Estimation of the effect of the combinations of sodium phosphates on hardness of the model processed cheese by fuzzy logics

Žák, Libor; Weiserová, Eva; Doudová, Lucie; Galiová, Lucie; Michálek, Jaroslav; Janiš, Rahula; Buňka, František (Brno University of Technology, 2011)
Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods

Salek, Richardos-Nicolaos; Vašina, Martin; Lapčík, Lubomír; Černíková, Michaela; Lorencová, Eva; Li, Peng; Buňka, František (Academic Press, 2019)
Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Salek, Richardos-Nicolaos; Černíková, Michaela; Pachlová, Vendula; Bubelová, Zuzana; Konečná, Veronika; Buňka, František (Academic Press, 2017)

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