Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅰ: Impact on rheological properties of cheese-Reference-Cited by-同舟云学术

Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅰ: Impact on rheological properties of cheese

Published:2024-01 Issue: Volume:146 Page:109192
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ahsan Maria^ORCID,Ali Tahira Mohsin,Hasnain Abid

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

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3. Effect of chemical modifications on morphological and functional characteristics of water‐chestnut starches and their utilization as a fat‐replacer in low‐fat mayonnaise;Ansari;Starch Staerke,2017

4. Use of alcoholic–alkaline treated starch citrates and lactates as fat and protein replacer in imitation Mozzarella cheese;Butt;Journal of Food Process Engineering,2019

5. Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese;Butt;Journal of Food Processing and Preservation,2020

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2. Evaluation of the physicochemical and sensory properties of branched‐chain amino acid‐fortified perilla mousse after retort sterilisation as a dysphagia diet;International Journal of Food Science & Technology;2024-08-29

3. Exploring effect of uniform dry ball-milling duration on pasting and rheological properties of pink potato and maize starch mixtures;International Journal of Biological Macromolecules;2024-07

4. Potential of Hydroxypropylated Corn and Sorghum Starch Extrudates as Simultaneous Fat and Casein Mimetics in Analogue Mozzarella Cheese: Insights from Functional, Rheological, Textural, and Sensory Analysis;Starch - Stärke;2024-02-02