Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder-Reference-Cited by-同舟云学术

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Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder

Published:2022-12-04 Issue:1 Volume:88 Page:244-258
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Salum Pelin¹^ORCID,Berktas Serap²,Bas Deniz³,Cam Mustafa²,Erbay Zafer¹^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey

2. Department of Food Engineering, Faculty of Engineering Erciyes University Kayseri Turkey

3. Department of Food Engineering, Faculty of Engineering Cankiri Karatekin University Cankiri Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16392

Reference44 articles.

1. Soymilk-Cow’s milk ACE-inhibiting enzyme modified cheese

2. Spray drying of ACE-inhibitory enzyme-modified white cheese

3. Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination

4. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Review on the Production and Characteristics of Cheese Powders;Foods;2024-07-12

2. Microencapsulation of micronized tart cherry puree: Characterization and physicochemical assessment;Food Bioscience;2023-12

3. Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures;International Dairy Journal;2023-08

4. Assessment and optimisation of ultrasound as a pretreatment in the production of enzyme-modified cheese;International Dairy Journal;2023-07

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