Effect of flavorzyme‐modified soy protein on the functional properties, texture and microstructure of Mozzarella cheese analogue-Reference-Cited by-同舟云学术

Effect of flavorzyme‐modified soy protein on the functional properties, texture and microstructure of Mozzarella cheese analogue

Published:2021-09-25 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Xie Dewei¹,Gao Yunsheng¹,Du Lei¹^ORCID,Shen Yaling¹,Xie Jingli¹²^ORCID,Wei Dongzhi¹²

Affiliation:

1. State Key Laboratory of Bioreactor Engineering Department of Food Science and Engineering East China University of Science and Technology Shanghai P. R. China

2. Shanghai Collaborative Innovation Center for Biomanufacturing (SCICB) Shanghai P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15963

Reference38 articles.

1. Comparison of the Aroma Characteristics of Acid-Hydrolyzed and Enzyme-Hydrolyzed Vegetable Proteins Produced from Soy

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

3. Utilization of plant proteins in manufacture of cheese analogs;Ahmed N. S.;Egyptian Journal of Food Science,1995

4. Effect of soy protein supplementation on the quality of ripening Cheddar-type cheese

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