Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels-Reference-Cited by-同舟云学术

Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels

Published:2023-04 Issue: Volume:137 Page:108322
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Feng Ran^ORCID,van der Berg Franciscus Winfried J.,Mokso Rajmund,Lillevang Søren Kristian,Ahrné Lilia^ORCID

Funder

European Commission

Mejeribrugets Forskningsfond

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

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3. High moisture food extrusion;Akdogan;International Journal of Food Science and Technology,1999

4. Chemical interactions among caseins during rennet coagulation of milk;Amaro-Hernández;Journal of Dairy Science,2022

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