Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin-Reference-Cited by-同舟云学术

Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin

Published:2019-08-27 Issue:1 Volume:73 Page:244-254
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Nazari Seyyed Moein¹^ORCID,Mortazavi Ali²,Hesari Javad³^ORCID,Tabatabaei Yazdi Farideh²

Affiliation:

1. Department of Food Science and Technology, Faculty of Sciences Hamedan Branch, Islamic Azad University Hamedan Iran

2. Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University Mashhad Iran

3. Department of Food Science and Technology, Faculty of Agriculture Tabriz University Tabriz Iran

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12642

Reference48 articles.

1. Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese

2. Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

3. Changes of texture, microstructure and free fatty acid contents of Lighvan cheese during accelerated ripening with lipase;Aminifar M;Journal of Agriculture Science and Technology,2014

4. Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate

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