Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends-Reference-Cited by-同舟云学术

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Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

Published:2015-04-30 Issue:2 Volume:35 Page:205-210
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Lee Na-Kyoung,Mok Bo Ram,Jeewanthi Renda Kankanamge Chaturika,Yoon Yoh Chang,Paik Hyun-Dong

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201525961761174.pdf

Reference19 articles.

1. HARD CHEESE SUBSTITUTE FROM SOY MILK

2. Crystal structure of soybean 11S globulin: Glycinin A3B4 homohexamer

3. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures

4. Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia

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1. Heat-induced lupin-whey protein emulsion-filled gels: Microstructural and rheological insights;LWT;2024-06

2. Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition;Fermentation;2023-07-15

3. Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions;Journal of Texture Studies;2021-11-06

4. An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies;Trends in Food Science & Technology;2021-06

5. Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products;LWT;2019-12

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