Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate-Reference-Cited by-同舟云学术

Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate

Published:2020-02-13 Issue:3 Volume:51 Page:488-500
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Omrani Khiabanian Newsha¹,Motamedzadegan Ali²^ORCID,Naghizadeh Raisi Shahram¹^ORCID,Alimi Mazdak¹

Affiliation:

1. Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran

2. Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Mazandaran Iran

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12508

Reference45 articles.

1. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids

2. FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration

3. Lipoprotein lipase and lipolysis in milk

4. Lecithin Improves Texture of Reduced Fat Cheeses

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