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

Author:

Hebishy Essam1ORCID,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

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