Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads

Food and Bioproducts Processing

Volumn 91, Issue 4, 2013, Pages 429-439

  Li, Qinghui ^a   Xia, Yuelan ^a   Zhou, Li ^a   Xie, Jingli ^a  

^a EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Enzymatic hydrolysis; Glucono lactone; Lactic acid bacteria; Soy cheese spread; Urea SDS PAGE

Indexed keywords

HOMOGENEOUS STRUCTURE; LACTIC ACID BACTERIA; LACTIC ACID BACTERIA FERMENTATIONS; MICROSTRUCTURAL FEATURES; RHEOLOGICAL BEHAVIORS; SOY CHEESE SPREAD; TEXTURAL PROPERTIES; UREA-SDS-PAGE;

BACTERIA; ESTERS; FERMENTATION; LACTIC ACID; METABOLISM; MICROSTRUCTURAL EVOLUTION; UREA;

ENZYMATIC HYDROLYSIS;

BACTERIA (MICROORGANISMS);

EID: 84888642965     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2013.03.001     Document Type: Article

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