Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese-Reference-Cited by-同舟云学术

Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese

Published:2021-02 Issue: Volume:137 Page:110384
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Deju^ORCID,Lillevang Søren Kristian,Shah Nagendra P.

Funder

Arla Food Amba

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Texture and flavour development in Ras cheese made from raw and pasteurised milk;Awad;Food Chemistry,2006

2. The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese;Ayyash;Journal of Dairy Science,2011

3. The texture and microstructure of mozzarella cheese as affected by fat content, EPS producing starter culture and fat replacers;Bhaskaracharya,2000

4. Effect of resistant starch and inulin on the properties of imitation mozzarella cheese;Bi;International Journal of Food Properties,2016

5. The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using fluorescence recovery after photobleaching (FRAP);Chapeau;Food Chemistry,2016

Cited by 12 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. Enriching the formulation of low-fat mozzarella cheese using micro-coated vitamin D3;Nutrition & Food Science;2024-07-18

2. Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins;Food Control;2024-07

3. Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters;Food Research International;2024-07

4. Optimization of citrus fiber‐enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties;Food Science & Nutrition;2024-05-27

5. Effect of selected pre-processing methods by PLSR to predict low-fat mozzarella texture measured by hyperspectral imaging;Journal of Food Measurement and Characterization;2024-05-17