Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese-Reference-Cited by-同舟云学术

Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese

Published:2023-05 Issue: Volume:140 Page:105610
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Li Hongjuan,Wu Yifei,Hou Dongyu,Zhao Shujing,Li Dan,Wang Xiaopeng,Li Hongbo,Yu Jinghua

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference44 articles.

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4. Analysis of potential and free furfural compounds in milk-based formulae by high-performance liquid chromatography: Evolution during storage;Chávez-Servín;Journal of Chromatography A,2005

5. Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions;Chevallier;Food Hydrocolloids,2016

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