. 2020 Oct 14;10(62):37857–37870. doi: 10.1039/d0ra07898k

Changes in the texture parameters of processed cheese as affected by coating and storage period^a.

Storage period (month)	CMC/PVA/CuO bionanocomposites
Storage period (month)	0.0 CuO-NPs%	0.3 CuO-NPs%	0.6 CuO-NPs%	0.9 CuO-NPs%
Hardness (N)
Fresh	2.30^aD	2.30^aD	2.30^aD	2.30^aD
2	5.54^aC	5.47^aC	5.30^bC	5.20^cC
4	7.22^aB	7.00^bB	6.88^cB	6.53^dB
	9.41^aA	9.16^bA	8.76^cA	8.48^dA

Cohesiveness (area B/A)
Fresh	0.642^aA	0.642^aA	0.642^aA	0.642^aB
2	0.589^aA	0.571^bB	0.631^bA	0.808^aA
4	0.530^cA	0.541^cB	0.661^bA	0.847^aA
6	0.637^bA	0.652^bA	0.685^bA	0.881^aA

Springiness
Fresh	0.119^aC	0.119^aC	0.119^aC	0.119^aC
2	0.705^cA	0.689^cA	0.758^bA	0.907^aA
4	0.633^cB	0.577^dB	0.738^bA	0.883^aA
6	0.691^cA	0.672^cA	0.780^Ba	0.825^aB

Gumminess
Fresh	1.477^aD	1.477^aD	1.477^aD	1.477^aD
2	3.263^cC	3.123^dC	3.344^bC	4.202^aC
4	3.826^cB	3.787^dB	4.547^bB	5.531^aB
6	5.994^bA	5.972^bA	6.000^bA	7.471^aA

Chewiness
Fresh	0.914^aD	0.914^aC	0.914^aD	0.914^aD
2	2.300^cC	2.152^dB	2.530^bC	3.811^aC
4	2.422^cB	2.185^dB	3.356^bB	4.884^aB
6	4.142^cA	4.013^dA	4.680^bA	6.164^aA

Means with same superscript, lower case (effect of coating) and upper case (effect of storage) are not significantly different (P < 0.05).

Changes in the texture parameters of processed cheese as affected by coating and storage perioda.