Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations-Reference-Cited by-同舟云学术

Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations

Published:2023-04 Issue: Volume:137 Page:108323
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Salgado Andres M.,Ozturk Oguz K.^ORCID,Hamaker Bruce R.^ORCID,Campanella Osvaldo H.^ORCID

Funder

Foundation for Food and Agriculture Research

University of Nebraska-Lincoln

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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