Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures-Reference-Cited by-同舟云学术

Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures

Published:2023-08 Issue: Volume:143 Page:105687
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Salum Pelin,Berktas Serap,Kendirci Perihan,Bas Deniz,Cam Mustafa,Erbay Zafer^ORCID

Funder

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference56 articles.

1. Production of ingredient type flavoured white enzyme modified cheese;Ali;Journal of Food Science and Technology,2019

2. Retention of free fatty acids during spray drying of Cheddar cheese;Amundson;Journal of Food Process Engineering,1980

3. Loss on drying (moisture) in milk powder;AOAC,2012

4. Production of enzyme-modified cheese (EMC) with ripened white cheese flavour. I. Effects of proteolytic enzymes and determination of their appropriate combination;Bas;Food and Bioproducts Processing,2019

5. Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder;Clarke;Journal of Dairy Science,2021

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