Free fatty acid hydrolyzed with lipases and their effects on enzyme-modified cheese flavor-Reference-Cited by-同舟云学术

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Free fatty acid hydrolyzed with lipases and their effects on enzyme-modified cheese flavor

Published:2023-10 Issue:3 Volume:1 Page:9240031
ISSN:2958-4124
Container-title:Food Science of Animal Products
language:en
Short-container-title:

Author:

Zhang Yumeng,Gao Peng,Zhang Wenyuan,Zhu Huiquan,Wang Caiyun,Xie Ning,Wang Yunna,Pang Xiaoyang,Marie-Laure Fauconnier,Lü Jiaping,Zhang Shuwen

Publisher

Tsinghua University Press

Reference34 articles.

1. Enzyme-Modified Cheese

2. Enzyme-modified cheese;N. Kilcawley K.;Int. Dairy J,1998

3. Cheese ripening: a review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment;R. Khattab A.;Trends Food Sci. Tech.,2019

4. Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93;Azarnia S.;Food Chem.,2010

5. Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma;Fu Y.;Food Chem.,2018

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