Study of macromolecular interactions in low-fat brined cheese modified with Zedu gum-Reference-Cited by-同舟云学术

Study of macromolecular interactions in low-fat brined cheese modified with Zedu gum

Published:2017-09-27 Issue:2 Volume:71 Page:382-394
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Baghdadi Fatemeh¹,Aminifar Mehrnaz²^ORCID,farhoodi Mehdi¹,Shojaee Ali Abadi Saeedeh¹

Affiliation:

1. Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition and Food Technology; Shahid Beheshti University of Medical Sciences; 7, West Arghavan St., Farahzadi Blvd. P.O. Box 19395- 4741 Tehran Iran

2. Department of Food Science and Technology; Faculty of Food Industry and Agriculture; Standard Research Institute (SRI); P.O. Box 31745-139 Karaj Iran

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12476/fullpdf

Reference67 articles.

1. Stabilization of milk-orange juice mixture using Persian gum: efficiency and mechanism;Abbasi;Food Bioscience,2013

2. Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening;Aminifar;International Journal of Dairy Technology,2015

3. Microstructural, compositional and textural properties during ripening of Lighvan cheese, a traditional raw sheep cheese;Aminifar;Journal of Texture Studies,2010

4. ASTM E1252−98 2013 ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States

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