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

Fuente: International Dairy Journal
Publication date: Available online 4 March 2026Source: International Dairy JournalAuthor(s): Heejin So, Soojin Jun, Danica Ibanez, Yu Wang, Zhi-Yan Du, Zhi Yang