Flavor Formation of a Novel Cream-Soy Protein Isolate Mixed Flavor by Fermentation in Combination with Two-Step Enzymatic Hydrolysis-Reference-Cited by-同舟云学术

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Flavor Formation of a Novel Cream-Soy Protein Isolate Mixed Flavor by Fermentation in Combination with Two-Step Enzymatic Hydrolysis

Published:2022 Issue: Volume: Page:
ISSN:1556-5068
Container-title:SSRN Electronic Journal
language:en
Short-container-title:SSRN Journal

Author:

Peng Yulu,Xu Dan,Wu Shumeng,Zhou Yueqi,Jin Yamei,Yang Na,Xu Xueming

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference39 articles.

1. Use of whey powder and skim milk powder for the production of fermented cream;C Akal;Food Science and Technology,2016

2. Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity;C Albano;Journal of Dairy Science,2018

3. Imitation of soymilk-cow's milk mixed enzyme modified cheese: their composition, proteolysis, lipolysis and sensory properties;B Ali;Journal of Food Science and Technology-MYSORE,2017

4. Flavour formation by amino acid catabolism;Y Ardo;Biotechnology Advances,2006

5. Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented by Lactobacillus casei GBHM-21 with different fat levels;Z Bao;CyTA -Journal of Food,2015

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