The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs-Reference-Cited by-同舟云学术

The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs

Published:2021-07-09 Issue:4 Volume:74 Page:747-758
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Chudy Sylwia¹^ORCID,Makowska Agnieszka¹,Krzywdzińska‐Bartkowiak Mirosława¹,Piątek Michał¹,Henriques Marta²³^ORCID,Borges Ana Raquel²,Gomes David²,Pereira Carlos Dias²³^ORCID

Affiliation:

1. Faculty of Food Science and Nutrition Poznań University of Life Sciences Wojska Polskiego 28 60‐637 Poznań

2. Department of Food Science and Technology Polytechnic Institute of Coimbra Bencanta Coimbra3045‐601Portugal

3. CERNAS‐Research Centre for Natural Resources, Environment and Society College of Agriculture Bencanta 3045‐601 Coimbra Portugal

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12796

Reference43 articles.

1. Influence of fat replacers on the chemical, textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk

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1. Applications of Microwaves in Dairy Industries;Food Engineering Series;2024

2. The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review;European Food Research and Technology;2023-12-11

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4. Recent advances in whey processing and valorisation: Technological and environmental perspectives;International Journal of Dairy Technology;2023-01-10

5. Structural and colloidal properties of whey protein aggregates produced by indirect tubular heating and direct steam injection;Food Structure;2023-01