Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese-Reference-Cited by-同舟云学术

Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese

Published:2021-01 Issue:1 Volume:104 Page:228-242
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Wen Pengcheng^ORCID,Zhu Yanli^ORCID,Luo Jie^ORCID,Wang Pengjie,Liu Bin^ORCID,Du Yizheng,Jiao Yaoyao^ORCID,Hu Yulin,Chen Chong^ORCID,Ren Fazheng,Alejandro Calderón-Urrea^ORCID,Li Yuan^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

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