Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan-Reference-Cited by-同舟云学术

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Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan

Published:2024-06 Issue: Volume:22 Page:101276
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Lee You Young,Kim Eunghee,Jo Myeongsu,Choi Young Jin

Funder

Korea Institute of Planning and Evaluation for Technology in Food Agriculture Forestry and Fisheries

National Research Foundation of Korea

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Reference58 articles.

1. Synbiotics: The impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics;Adebola;Journal of Functional Foods,2014

2. Proud to be sustainable: Upcycled versus recycled luxury products;Adıgüzel;Journal of Business Research,2021

3. Synthesis and characterization of a novel inulin hydrogel crosslinked with pyromellitic dianhydride;Afinjuomo;Reactive and Functional Polymers,2019

4. Top 10 global consumer trends 2022;Angus;Euromonitor International,2022

5. Synergistic effect of the locust bean gum on the thermal phase transitions of κ-carrageenan gels;Arda;Food Hydrocolloids,2009

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functionality and application of emulsion gels in fat replacement strategies for dairy products;Trends in Food Science & Technology;2024-10

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