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Vendula Kůrová

Tomas Bata University in Zlín

Czech Republic

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Research Interests

Food Science

100%

Polymer Physics

30%

Food Preservation

80%

Meat Science

80%

Rheology

50%

Starch Chemistry

50%

Food Quality

40%

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Articles14

Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach

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Year:

2025

Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ

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Year:

2024

Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach

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Year:

2024

The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese

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Year:

2024

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures

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Year:

2023

Evaluation of processed cheese viscoelastic properties during sterilization observed in situ

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Year:

2023

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

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Year:

2023

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

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Year:

2022

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

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Year:

2022

Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes

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Year:

2022

Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations

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Year:

2022

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

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Year:

2022

The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage

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Year:

2021

The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

Article Link

Year:

2020

Collaborators12

Martin Vlkovsky

Vice-Dean for Research

University of Defence

CZECH REPUBLIC

Jana Šenkýřová

Associate Professor

Tomas Bata University in Zlín

CZECH REPUBLIC

Barbora Lapcikova

Přírodovědecká Fakulta, Univerzita Karlova

CZECH REPUBLIC

František Buňka

University of Defence

CZECH REPUBLIC

Daniela Sumczynski

assoc. prof.

Univerzita Tomáše Bati ve Zlíně

CZECH REPUBLIC

Michaela Černíková

Tomas Bata University in Zlín

CZECH REPUBLIC

Leona Buňková

Tomas Bata University in Zlín

CZECH REPUBLIC

Eva Lorencova

Assistant Profesor

Tomas Bata University in Zlín

CZECH REPUBLIC

Robert Gál

Tomas Bata University in Zlín

CZECH REPUBLIC

Vendula Pachlová

Tomas Bata University in Zlín

CZECH REPUBLIC

Zuzana Lazárková

Tomas Bata University in Zlín

CZECH REPUBLIC

Richardos Nikolaos Salek

Associate professor

Tomas Bata University in Zlín

CZECH REPUBLIC

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