Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues-Reference-Cited by-同舟云学术

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Published:2021-11-23 Issue:1 Volume:75 Page:201-213
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Hebishy Essam¹^ORCID,Nagarajah Jevan²,Thompson Luke S¹³,Shennan Sarah¹,Best Lauren¹⁴,Ajayi Oluseyi Moses¹,Iheozor‐Ejiofor Pamela¹,Tucker Nick⁵,Onarinde Bukola A¹

Affiliation:

1. Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK

2. Better Dairy Limited 62a Pyrland Road London N5 2JD UK

3. 1:1 Diet by Cambridge Weight Plan Corby Northamptonshire NN17 5LU UK

4. Omega Ingredients Ltd Orion Avenue, Great Blakenham Ipswich IP6 0LW UK

5. School of Engineering University of Lincoln Brayford Pool Lincoln LN6 7TS UK

Funder

UK Research and Innovation

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12831