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International Journal of Food Properties Volume 19, 2016 - Issue 1
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Original Articles

Effect of Resistant Starch and Inulin on the Properties of Imitation Mozzarella Cheese

Weiwei BiKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Xiangfang Zone, Harbin, China;Food College, Northeast Agricultural University, Xiangfang Zone, Harbin, China
,
Weili ZhaoKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Xiangfang Zone, Harbin, China;Food College, Northeast Agricultural University, Xiangfang Zone, Harbin, China
,
Donghua LiKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Xiangfang Zone, Harbin, China;Food College, Northeast Agricultural University, Xiangfang Zone, Harbin, China
,
Xiaodong LiKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Xiangfang Zone, Harbin, China;Food College, Northeast Agricultural University, Xiangfang Zone, Harbin, China;Synergetic Innovation Center of Food Safety and Nutrition, Xiangfang Zone, Harbin, ChinaCorrespondence[email protected]
,
Chunyan YaoKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Xiangfang Zone, Harbin, China;Food College, Northeast Agricultural University, Xiangfang Zone, Harbin, China
,
Yongming ZhuKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Xiangfang Zone, Harbin, China;Food College, Northeast Agricultural University, Xiangfang Zone, Harbin, China
&
Yu ZhangKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Xiangfang Zone, Harbin, China;Food College, Northeast Agricultural University, Xiangfang Zone, Harbin, China
 show all
Pages 159-171 | Received 29 Sep 2014, Accepted 27 Jan 2015, Published online: 16 Oct 2015

Citations (18)

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Sankha Karunarathna, Indira Wickramasinghe, Tuyen Truong, Charles Brennan, S.B. Navaratne & Jayani Chandrapala. (2023) Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review. Food Reviews International 0:0, pages 1-18.
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Lei Ji, Yong Xue, Dandan Feng, Zhaojie Li & Changhu Xue. (2017) Morphology and gelation properties of konjac glucomannan: Effect of microwave processing. International Journal of Food Properties 20:12, pages 3023-3032.
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Samar Mansouripour, Maryam Mizani, Sousan Rasouli, Abbas Gerami & Anousheh Sharifan. (2017) Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup. International Journal of Food Properties 20:1, pages 157-170.
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Articles from other publishers (15)

Qai‐Yeing Lim & Lai‐Hoong Cheng. (2023) A review on stringiness property of cheese and the measuring technique. Journal of Texture Studies.
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Aqsa Akhtar, Iqra Nasim, Muhammad Saeed ud Din, Tetsuya Araki & Nauman Khalid. (2023) Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review. Trends in Food Science & Technology 139, pages 104136.
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Ahmed R. A. Hammam & Lloyd E. Metzger. (2023) Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate. Food Science & Nutrition 11:8, pages 4616-4624.
Crossref
Auengploy Chailangka, Noppol Leksawasdi, Phisit Seesuriyachan, Warintorn Ruksiriwanich, Sarana Rose Sommano, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Juan Manuel Castagnini, Francisco J. Barba & Yuthana Phimolsiripol. (2023) Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide. LWT 183, pages 114898.
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Abu Bakar Asyrul-Izhar, Jamilah Bakar, Awis Qurni Sazili, Yong Meng Goh & Mohammad Rashedi Ismail-Fitry. (2023) Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products. Gels 9:1, pages 50.
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Peter Philip James Jackson, Anisha Wijeyesekera & Robert Adrian Rastall. (2022) Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!. Food Science & Nutrition 11:1, pages 17-38.
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Oznur Cumhur & Meral Kilic-Akyilmaz. 2022. Processed Cheese Science and Technology. Processed Cheese Science and Technology 269 295 .
Terri D. Boylston. 2022. Processed Cheese Science and Technology. Processed Cheese Science and Technology 113 125 .
Nasser Moghiseh, Akram Arianfar, Esmaeil Ataye Salehi & Ali Rafe. (2021) Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese. International Journal of Biological Macromolecules 191, pages 1079-1086.
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Yaxin Wen, Quang Tuan Che, Hyun Woo Kim & Hyun Jin Park. (2021) Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels. Carbohydrate Polymers 269, pages 118285.
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Maria Grazia Melilli, Cristina Costa, Annalisa Lucera, Lucia Padalino, Matteo Alessandro Del Nobile & Amalia Conte. (2021) Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus. Foods 10:6, pages 1215.
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Deju Zhang, Søren Kristian Lillevang & Nagendra P. Shah. (2021) Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese. LWT 137, pages 110384.
Crossref
Chao Zhao. 2021. Handbook of Dietary Phytochemicals. Handbook of Dietary Phytochemicals 1465 1499 .
Asya Çetinkaya & Fatih Öz. (2019) The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time. Food Science & Nutrition 8:2, pages 915-920.
Crossref
Chao Zhao. 2019. Handbook of Dietary Phytochemicals. Handbook of Dietary Phytochemicals 1 35 .

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