Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese-Reference-Cited by-同舟云学术

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Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese

Published:2016-06-17 Issue:8 Volume:81 Page:E1949-E1955
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Fang¹,Tong Qigen¹,Luo Jie²,Xu Yiqing¹,Ren Fazheng²

Affiliation:

1. Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Product, College of Food Science and Engineering; Beijing Univ. of Agriculture; Beijing China

2. The Innovation Centre of Food Nutrition and Human Health; China Agricultural Univ; Beijing China

Funder

Dabeinong Scientific Research Funds for Young Teachers

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13369/fullpdf

Reference54 articles.

1. Reduced fat Cheddar cheese from condensed milk. 1. Manufacturer, composition, and ripening;Anderson;J Dairy Sci,1993

2. Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese;Aryana;Int J Food Sci Tech,2001

3. HYDRATION OF MILK PROTEINS

4. Influence of transglutaminase protein cross-linking on the rennet coagulation of casein;Bönisch;Food Hydrocoll,2008

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4. Effect of jujube pulp on rennet-induced coagulation properties of milk with different fat contents;International Dairy Journal;2023-05

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