Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and microstructural characterization

Journal of Food Measurement and Characterization

Volumn 12, Issue 4, 2018, Pages 2416-2425

  Danesh, Erfan ^a   Goudarzi, Mostafa ^b   Jooyandeh, Hossein ^a  

^a Ramin Agricultural and Natural Resources University Ahwaz   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Microstructure; Reduced fat cheese; Rheology; Transglutaminase; Whey protein

Indexed keywords

ENZYMES; HARDNESS; MICROSTRUCTURE; MOISTURE; PROTEOLYSIS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

CHEMICAL COMPOSITIONS; MICRO-STRUCTURAL CHARACTERIZATION; REDUCED FAT; RESPONSE SURFACE METHOD; SCANNING ELECTRON MICROGRAPHS; TEXTURAL CHARACTERISTIC; TRANSGLUTAMINASES; WHEY PROTEINS;

HONEYCOMB STRUCTURES;

EID: 85048857043     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-018-9858-5     Document Type: Article

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