{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T07:09:40Z","timestamp":1769152180457,"version":"3.49.0"},"reference-count":38,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2023,9,14]],"date-time":"2023-09-14T00:00:00Z","timestamp":1694649600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>Cheese powder is a multifunctional ingredient that is produced by spray drying a hot cheese emulsion called cheese feed. Feed stability is achieved by manipulating calcium equilibrium using emulsifying salts. However, the increased demand for \u2018green\u2019 products created a need for alternative production methods. Therefore, this study investigated the impact of ohmic heating (OH) on Cheddar cheese, mineral balance, and the resulting cheese feed characteristics compared with a conventional method. A full factorial design was implemented to determine the optimal OH parameters for calcium solubilization. Electric field exposure and temperature had a positive correlation with mineral solubilization, where temperature had the greatest impact. Structural differences in pre-treated cheeses (TC) were analyzed using thermorheological and microscopic techniques. Obtained feeds were analyzed for particle size, stability, and viscosity. OH-treatment caused a weaker cheese structure, indicating the potential removal of calcium phosphate complexes. Lower component retention of OH_TC was attributed to the electroporation effect of OH treatment. Microscopic images revealed structural changes, with OH_TC displaying a more porous structure. Depending on the pre-treatment method, component recovery, viscosity, particle size distribution, and colloidal stability of the obtained feeds showed differences. Our findings show the potential of OH in mineral solubilization; however, further improvements are needed for industrial application.<\/jats:p>","DOI":"10.3390\/gels9090747","type":"journal-article","created":{"date-parts":[[2023,9,14]],"date-time":"2023-09-14T10:09:22Z","timestamp":1694686162000},"page":"747","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4447-7479","authenticated-orcid":false,"given":"Ipek","family":"Altay","sequence":"first","affiliation":[{"name":"Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, S\u00f8ltofts Plads, 2800 Kongens Lyngby, Denmark"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1436-5153","authenticated-orcid":false,"given":"Lucas Sales","family":"Queiroz","sequence":"additional","affiliation":[{"name":"Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, S\u00f8ltofts Plads, 2800 Kongens Lyngby, Denmark"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Naaman F. Nogueira","family":"Silva","sequence":"additional","affiliation":[{"name":"Centro de Ci\u00eancias da Natureza, Universidade Federal de Sao Carlos (UFSCar), Buri 18245-000, S\u00e3o Paulo, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4278-2023","authenticated-orcid":false,"given":"Aberham Hailu","family":"Feyissa","sequence":"additional","affiliation":[{"name":"Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, S\u00f8ltofts Plads, 2800 Kongens Lyngby, Denmark"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7418-3223","authenticated-orcid":false,"given":"Federico","family":"Casanova","sequence":"additional","affiliation":[{"name":"Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, S\u00f8ltofts Plads, 2800 Kongens Lyngby, Denmark"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3636-8769","authenticated-orcid":false,"given":"Jens J.","family":"Sloth","sequence":"additional","affiliation":[{"name":"Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, S\u00f8ltofts Plads, 2800 Kongens Lyngby, Denmark"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8804-4873","authenticated-orcid":false,"given":"Mohammad Amin","family":"Mohammadifar","sequence":"additional","affiliation":[{"name":"Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, S\u00f8ltofts Plads, 2800 Kongens Lyngby, Denmark"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,9,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/j.jfoodeng.2018.05.015","article-title":"Cheese Feed to Powder: Effects of Cheese Age, Added Dairy Ingredients and Spray Drying Temperature on Properties of Cheese Powders","volume":"237","author":"Hirschberg","year":"2018","journal-title":"J. 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