Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese-Reference-Cited by-同舟云学术

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Published:2020-09-27 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Butt Natasha Abbas¹^ORCID,Ali Tahira Mohsin¹,Hasnain Abid¹

Affiliation:

1. Department of Food Science and Technology University of Karachi Karachi Pakistan

Funder

Higher Education Commision, Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14928

Reference30 articles.

1. Dynamic Rheological Properties of Mozzarella Cheese During Refrigerated Storage

2. The effect of starch addition on the rheological and microstructural properties of model processed cheese;Bennett R.;Australian Journal of Dairy Technology,2006

3. Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid

4. Use of alcoholic–alkaline treated starch citrates and lactates as fat and protein replacer in imitation Mozzarella cheese

5. Rice starch citrates and lactates: A comparative study on hot water and cold water swelling starches

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