Comprehensive quality evaluation and interaction mechanism of processed cheese analogues prepared from starch, protein, and oil from plant sources.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12754
Abstract: BACKGROUND In recent years, there has been an increasing demand for plant-based cheese analogues, however, the protein content of plant-based cheeses currently on the market is generally low and cannot meet the nutritional needs of… read more here.
Keywords: interaction; cheese analogues; plant based; plant ... See more keywords
The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10092208
Abstract: Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to… read more here.
Keywords: based cheese; cheese analogues; pulse based; application pulse ... See more keywords