The effects of whey protein/nanoclay biocomposite containing Thymus fedtschenkoi Ronniger essential oil and resveratrol on the shelf life of liqvan cheese during refrigerated storage
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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1. Enhancing plant-based cheese formulation through molecular docking and dynamic simulation of tocopherol and retinol complexes with zein, soy and almond proteins via SVM-machine learning integration;Food Chemistry;2024-09
2. Nanoclay Packaging Materials as Biodegradable;Advances in Environmental Engineering and Green Technologies;2024-01-17
3. DEVELOPMENT AND EVALUATION OF COATED RICOTTA CHEESE WITH WHEY PROTEIN AND CLOVE OIL;2023-10-26
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