Protein interactions in reduced-fat and full-fat Cheddar cheeses during melting

LWT

Volumn 44, Issue 2, 2011, Pages 582-587

  Kim, Sun Young ^a   Lim, Seokwon ^a   Gunasekaran, Sundaram ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Dissociating agent; Protein interaction; Reduced fat cheese; Skin formation

Indexed keywords

COVALENT BONDS; DAIRIES; DISSOLUTION; HYDROPHOBICITY; MELTING; METABOLISM; MOISTURE; PHYSICOCHEMICAL PROPERTIES; SULFUR COMPOUNDS; UREA;

DISSOCIATING AGENTS; DISULFIDE BONDS; HYDROPHOBIC INTERACTIONS; MERCAPTOETHANOL; PROTEIN INTERACTION; PROTEIN-PROTEIN INTERACTIONS; REDUCED FAT; SKIN FORMATION;

PROTEINS;

EID: 77958491967     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.07.011     Document Type: Article

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