Enhancing the Rheological, Gelation, and Functional Properties of Camel Milk Yogurt with Pea Extract-Reference-Cited by-同舟云学术

Enhancing the Rheological, Gelation, and Functional Properties of Camel Milk Yogurt with Pea Extract

Published:2023-11-06 Issue:11 Volume:3 Page:1988-2000
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Olaimat Amin¹,Tarique Mohammed²,Al Nabulsi Anas³,Bamigbade Gafar²,Ali Labeeb⁴,MinAllah Sammar⁴,Kuttiyathil Mohamed Shafi⁴^ORCID,Abu-Jdayil Basim⁴^ORCID,Liu Shao Quan⁵,Kamal-Eldin Afaf²,Ayyash Mutamed²^ORCID

Affiliation:

1. Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan

2. Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), P.O. Box 15551, Al Ain 53000, UAE

3. Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan

4. Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University (UAEU), P.O. Box 15551, Al Ain 53000, UAE

5. Department of Food Science and Technology, Faculty of Science, National University of Singapore, Science Drive 2, Singapore 117542, Singapore

Funder

United Arab Emirates University

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00366

Reference57 articles.

1. Biological activities of the bioaccessible compounds after in vitro digestion of low-fat Akawi cheese made from blends of bovine and camel milk

2. Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with molecular interaction study

3. Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha‐amylase and ACE

4. The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions

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