Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive <scp>oil–whey</scp> protein isolate emulsion-Reference-Cited by-同舟云学术

Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion

Published:2022-12-07 Issue:3 Volume:11 Page:1247-1256
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Irfan Shafeeqa¹²,Murtaza Mian Anjum¹,Mueen ud Din Ghulam¹,Hafiz Iram³,Murtaza Mian Shamas⁴,Rafique Sobia¹,Ameer Kashif¹,Abrar Muhammad⁵^ORCID,Mohamed Ahmed Isam A.⁶⁷^ORCID

Affiliation:

1. Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan

2. Department of Food Science and Technology University of Management and Technology Lahore Pakistan

3. Institute of Chemistry University of Sargodha Sargodha Pakistan

4. Department of Food Science and Technology MNS University of Agriculture Multan Pakistan

5. Post Harvest Research Centre, Ayub Agricultural Research Institute 38000 Faisalabad Pakistan

6. Department of Food Science and Technology, Faculty of Agriculture University of Khartoum Shambat Sudan

7. Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3159

Reference52 articles.

1. Preparation of Cheese Yoghurt Using Extracted High Virgin Olive Oil

2. Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses

3. Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension

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