Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders
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DOI: 10.1016/j.idairyj.2019.104630
Abstract: Abstract Cheese powders contain high levels of functional caseins. We investigated the emulsifying properties of cheese powders produced from cheese of various maturation times: 16, 30 and 45 weeks and with addition of 2% sodium… read more here.
Keywords: water emulsions; cheese powders; maturation; oil water ... See more keywords
Cheese powders as emulsifier in mayonnaise
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112188
Abstract: Abstract Egg is well known to have great emulsifying properties in emulsion systems such as mayonnaise. However, egg yolk is a food allergen leading to the need for alternatives. The emulsification properties of cheese powder… read more here.
Keywords: cheese powder; egg yolk; cheese powders; mayonnaise ... See more keywords