Carrageenan as a functional additive in the production of cheese and cheese-like products
Author:
Publisher
Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)
Subject
Food Science
Cited by 8 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. Carrageenan-amino acid interaction as a tool for understanding atherosclerotic process initiation;Electronic Journal of General Medicine;2024-05-30
2. Current and emerging applications of carrageenan in the food industry;Food Research International;2023-11
3. Do Marine Polysaccharides Carrageenans Modulate Non-apoptotic Regulated Cell Deaths ? (a Review);Current Pharmacology Reports;2023-09-04
4. Effect of physiological pH on the molecular characteristics, rheological behavior, and molecular dynamics of κ-carrageenan/casein;Frontiers in Nutrition;2023-04-14
5. The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties;Foods;2021-09-17
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