Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis
Author:
Funder
AiF
Forschungskreis der Ernahrungsindustrie e V
BMWi
Publisher
Elsevier BV
Subject
Food Science
Reference48 articles.
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3. Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese;Brighenti;J. Dairy Sci.,2020
4. Effect of repeat unit structure and molecular mass of lactic acid bacteria hetero-exopolysaccharides on binding to milk proteins;Birch;Carbohydr. Polym.,2017
5. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese;Brighenti;J. Dairy Sci.,2018
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