Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads
• Soy cheese spread was made from soybean without any milk solid added. • Different processing techniques were investigated to produce soy cheese spread. • Rheological, textural, microstructural and sensory properties were evaluated. • Different coagulation processes resulted in significant differen...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Li, Qinghui [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2013 |
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| Schlagwörter: |
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| Umfang: |
11 |
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| Übergeordnetes Werk: |
Enthalten in: Intelligent clustering cooperative spectrum sensing based on Bayesian learning for cognitive radio network - Liu, Xin ELSEVIER, 2019, Amsterdam |
|---|---|
| Übergeordnetes Werk: |
volume:91 ; year:2013 ; number:4 ; pages:429-439 ; extent:11 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.fbp.2013.03.001 |
|---|
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ELV022093141 |
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| 520 | |a • Soy cheese spread was made from soybean without any milk solid added. • Different processing techniques were investigated to produce soy cheese spread. • Rheological, textural, microstructural and sensory properties were evaluated. • Different coagulation processes resulted in significant differences in properties. • Enzymatic hydrolysis process led to effective improvement in cheese properties. | ||
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• Soy cheese spread was made from soybean without any milk solid added. • Different processing techniques were investigated to produce soy cheese spread. • Rheological, textural, microstructural and sensory properties were evaluated. • Different coagulation processes resulted in significant differences in properties. • Enzymatic hydrolysis process led to effective improvement in cheese properties. |
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• Soy cheese spread was made from soybean without any milk solid added. • Different processing techniques were investigated to produce soy cheese spread. • Rheological, textural, microstructural and sensory properties were evaluated. • Different coagulation processes resulted in significant differences in properties. • Enzymatic hydrolysis process led to effective improvement in cheese properties. |
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• Soy cheese spread was made from soybean without any milk solid added. • Different processing techniques were investigated to produce soy cheese spread. • Rheological, textural, microstructural and sensory properties were evaluated. • Different coagulation processes resulted in significant differences in properties. • Enzymatic hydrolysis process led to effective improvement in cheese properties. |
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