Denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice
Abstract The objective of this study was to evaluate the kinetics of denaturation of milk proteins at different temperatures of 80 °C and 85 °C, using lemon juice as a coagulating agent. Subsequently, we develop a cream cheese substitute and analyze its rheological, physicochemical, and sensory prop...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2025
|
| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) Enlace permanente (DOI o Handle) |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares: Denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice
- Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum)
- Pepsin digestibility and macronutrient profile of chickpea–soy–taro flour blends for instant cream soup: comparison with a commercial pea-based product
- Structural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean Region
- Concordancia entre el porcentaje de grasa corporal mediante el método antropométrico Relative Fat Mass y pliegues cutáneos
- Lrrk2 p.Q1111H substitution and Parkinson’s disease in Latin America
- Substitution in the Hebrew cultus