Advanced search
Publication Cover
Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 16
Submit an article Journal homepage
5,010
Views
6
CrossRef citations to date
0
Altmetric
Reviews

Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review

Hao Ouyanga Teagasc Food Research Centre Moorepark, Fermoy, Ireland;b School of Food and Nutritional Sciences, University College Cork, Cork, IrelandORCID Iconhttps://orcid.org/0000-0003-0992-9548View further author information
ORCID Icon,
Kieran N. Kilcawleya Teagasc Food Research Centre Moorepark, Fermoy, IrelandORCID Iconhttps://orcid.org/0000-0003-4048-8883View further author information
ORCID Icon,
Song Miaoa Teagasc Food Research Centre Moorepark, Fermoy, IrelandORCID Iconhttps://orcid.org/0000-0002-8385-3513View further author information
ORCID Icon,
Mark Fenelona Teagasc Food Research Centre Moorepark, Fermoy, IrelandORCID Iconhttps://orcid.org/0000-0002-4066-7075View further author information
ORCID Icon,
Alan Kellyb School of Food and Nutritional Sciences, University College Cork, Cork, IrelandORCID Iconhttps://orcid.org/0000-0003-2759-1587View further author information
ORCID Icon &
Jeremiah J. Sheehana Teagasc Food Research Centre Moorepark, Fermoy, IrelandCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1742-2827View further author information
ORCID Icon
Pages 4342-4355 | Published online: 03 May 2021

References

  • Abhyankar, A. R., D. M. Mulvihill, V. Chaurin, and M. A. E. Auty. 2011. Techniques for localisation of konjac glucomannan in model milk protein-polysaccharide mixed systems: Physicochemical and microscopic investigations. Food Chemistry 129 (4):1362–8. doi: 10.1016/j.foodchem.2011.05.052.
  • Ako, K., T. Nicolai, D. Durand, and G. Brotons. 2009. Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH. Soft Matter 5 (20):4033–41. doi: 10.1039/b906860k.
  • Aminifar, M., and Z. Emam-Djome. 2016. Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening. International Journal of Dairy Technology 69 (2):225–35. doi: 10.1111/1471-0307.12243.
  • Arango, O., A. J. Trujillo, and M. Castillo. 2013. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels. Journal of Dairy Science 96 (4):1984–96. doi: 10.3168/jds.2012-5763.
  • Atia, M., W. S. Xia, and G. N. Zhang. 2004. Effect of soy protein supplementation on the quality of ripening Cheddar-type cheese. International Journal of Dairy Technology 57 (4):209–14. doi: 10.1111/j.1471-0307.2004.00107.x.
  • Baghdadi, F., M. Aminifar, M. Farhoodi, and S. S. Aliabadi. 2018. Changes in the structure of brined cheese modified with basil seed gum based on protein-polysaccharide interactions. Journal of Agricultural Science and Technology 20 (4):695–708.
  • Banville, V., N. Power, Y. Pouliot, and M. Britten. 2015. Relationship between Baked-cheese sensory properties and melted-cheese physical characteristics. Journal of Texture Studies 46 (5):321–34. doi: 10.1111/jtxs.12132.
  • Barden, L. M., J. A. Osborne, D. J. McMahon, and E. A. Foegeding. 2015. Investigating the filled gel model in Cheddar cheese through use of Sephadex beads. Journal of Dairy Science 98 (3):1502–16. doi: 10.3168/jds.2014-8597.
  • Beliciu, C. M., and C. I. Moraru. 2013. Physico-chemical changes in heat treated micellar casein – Soy protein mixtures. Lwt - Food Science and Technology 54 (2):469–76. doi: 10.1016/j.lwt.2013.06.013.
  • Ben-Harb, S., M. Panouille, D. Huc-Mathis, G. Moulin, A. Saint-Eve, F. Irlinger, P. Bonnarme, C. Michon, and I. Souchon. 2018. The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments. Food Hydrocolloids 77:75–84. doi: 10.1016/j.foodhyd.2017.09.022.
  • Benjamin, O., M. Davidovich-Pinhas, A. Shpigelman, and G. Rytwo. 2018. Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese. Food Hydrocolloids 75:95–106. doi: 10.1016/j.foodhyd.2017.08.033.
  • Brown, K. M., W. R. McManus, and D. J. McMahon. 2012. Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure. Journal of Dairy Science 95 (12):6871–81. doi: 10.3168/jds.2011-5191.
  • Cakir, E., H. Koc, C. J. Vinyard, G. Essick, C. R. Daubert, M. Drake, and E. A. Foegeding. 2012. Evaluation of texture changes due to compositional differences using oral processing. Journal of Texture Studies 43 (4):257–67. doi: 10.1111/j.1745-4603.2011.00335.x.
  • Campo, I. S., and J. C. Beghin. 2006. Dairy food consumption, supply, and policy in Japan. Food Policy 31 (3):228–37. doi: 10.1016/j.foodpol.2006.02.009.
  • Cankurt, H. 2019. The effects of adding different stabilizers in brine on the physicochemical, sensory, microbiological and textural properties of white cheese. Foods 8 (4):133. doi: 10.3390/foods8040133.
  • CDIC. 2017. Global consumption of dairy products. https://aimis-simia-cdic-ccil.agr.gc.ca/rp/index-eng.cfm?action=gR&r=264&signature=A784B99EEFA148851FACB571E46A8C3D&pdctc=&pTpl=1#wb-cont.
  • CLAL. 2019. Per capita consumption. https://www.clal.it/en/?section=tabs_consumi_procapite.
  • Corredig, M., N. Sharafbafi, and E. Kristo. 2011. Polysaccharide-protein interactions in dairy matrices, control and design of structures. Food Hydrocolloids 25 (8):1833–41. doi: 10.1016/j.foodhyd.2011.05.014.
  • Costa, N. E., J. A. Hannon, T. P. Guinee, M. A. E. Auty, P. L. H. McSweeney, and T. P. Beresford. 2010. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. Journal of Dairy Science 93 (8):3469–86. doi: 10.3168/jds.2009-3008.
  • da Silva, D. F., S. B. D. Ferreira, M. L. Bruschi, M. Britten, and P. T. Matumoto-Pintro. 2016. Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese. Food Hydrocolloids 60:308–16. doi: 10.1016/j.foodhyd.2016.03.034.
  • Dai, S. H., H. Corke, and N. P. Shah. 2016. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt. Journal of Dairy Science 99 (9):7063–74. doi: 10.3168/jds.2016-11131.
  • Dai, S. H., F. T. Jiang, H. Corke, and N. P. Shah. 2018. Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer. Food Research International (Ottawa, Ont.) 107:691–9. doi: 10.1016/j.foodres.2018.02.069.
  • Diamantino, V. R., F. A. Beraldo, T. N. Sunakozawa, and A. L. B. Penna. 2014. Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese. Lwt - Food Science and Technology 56 (2):356–62. doi: 10.1016/j.lwt.2013.12.001.
  • Diamantino, V. R., M. S. Costa, S. R. Taboga, P. S. L. Vilamaior, C. M. L. Franco, and A. L. B. Penna. 2019. Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein starch mixtures and in the casein matrix. International Dairy Journal 89:129–38. doi: 10.1016/j.idairyj.2018.08.015.
  • Ding, L., Y. Huang, X. X. Cai, and S. Y. Wang. 2019. Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior. Carbohydrate Polymers 208:133–41. doi: 10.1016/j.carbpol.2018.12.015.
  • El-Bakry, M., and J. Sheehan. 2014. Analysing cheese microstructure: A review of recent developments. Journal of Food Engineering 125:84–96. doi: 10.1016/j.jfoodeng.2013.10.030.
  • ElSayed, M. M. 1997. Use of plant protein isolates in processed cheese. Nahrung-Food 41 (2):91–5.
  • Euromonitor International. 2018. Cheese in China.
  • Euromonitor International. 2019. Cheese in China.
  • Euromonitor International. 2020a. Cheese in Indonesia.
  • Euromonitor International. 2020b. Cheese in Malaysia.
  • Everett, D. W., and M. A. E. Auty. 2008. Cheese structure and current methods of analysis. International Dairy Journal 18 (7):759–73. doi: 10.1016/j.idairyj.2008.03.012.
  • Fagan, C. C., D. J. O'Callaghan, M. J. Mateo, and P. Dejmek. 2017. The syneresis of rennet-coagulated curd. Cheese: Chemistry, Physics and Microbiology, 1–2: 145–77. London: Academic Press.
  • Fagan, C. C., C. P. O'Donnell, P. J. Cullen, and C. S. Brennan. 2006. The effect of dietary fibre inclusion on milk coagulation kinetics. Journal of Food Engineering 77 (2):261–8. doi: 10.1016/j.jfoodeng.2005.06.030.
  • Feeney, E. L., R. Barron, V. Dible, Z. Hamilton, Y. Power, L. Tanner, C. Flynn, P. Bouchier, T. Beresford, N. Noronha, et al. 2018. Dairy matrix effects: Response to consumption of dairy fat differs when eaten within the cheese matrix-a randomized controlled trial. The American Journal of Clinical Nutrition 108 (4):667–74. doi: 10.1093/ajcn/nqy146.
  • Foegeding, E. A., M. Stieger, and F. van de Velde. 2017. Moving from molecules, to structure, to texture perception. Food Hydrocolloids 68:31–42. doi: 10.1016/j.foodhyd.2016.11.009.
  • Fox, P. F., T. Uniacke-Lowe, P. L. H. McSweeney, and J. A. O’Mahony. 2015. Chemistry and biochemistry of cheese. In Dairy chemistry and biochemistry, 499–546. Cham: Springer International Publishing.
  • Galante, M., V. Boeris, E. Alvarez, and P. Risso. 2018 Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum. International Journal of Food Properties 20 (sup3):S2569–S2578. doi: 10.1080/10942912.2017.1375513.
  • Gambaro, A. 2018. Projective techniques to study consumer perception of food. Current Opinion in Food Science 21:46–50. doi: 10.1016/j.cofs.2018.05.004.
  • Gierczynski, I., E. Guichard, and H. Laboure. 2011. Aroma perception in dairy products: The roles of texture, aroma release and consumer physiology. A review. Flavour and Fragrance Journal 26 (3):141–52. doi: 10.1002/ffj.2036.
  • Go, J. E., M. R. Kim, and S. J. Chung. 2017. Acquired (dis)liking of natural cheese in different repeated exposure environment. Food Research International (Ottawa, Ont.) 99 (Pt 1):403–12. doi: 10.1016/j.foodres.2017.05.031.
  • Goh, L.-H., R. M. Said, and K.-L. Goh. 2018. Lactase deficiency and lactose intolerance in a multiracial Asian population in Malaysia. JGH Open: An Open Access Journal of Gastroenterology and Hepatology 2 (6):307–10. doi: 10.1002/jgh3.12089.
  • Hsieh, Y. L., J. J. Yun, and M. A. Rao. 1993. Rheological properties of mozzarella cheese filled with dairy, egg, soy proteins, and gelatin. Journal of Food Science 58 (5):1001–4. doi: 10.1111/j.1365-2621.1993.tb06098.x.
  • Ibanez, R. A., D. S. Waldron, and P. L. H. McSweeney. 2016. Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese. Dairy Science & Technology 96 (3):297–316. doi: 10.1007/s13594-015-0265-y.
  • Jelen, H. 2011. Food flavors: Chemical, sensory and technological properties. CRC Press.
  • Jiang, Z. Q., M. Pulkkinen, Y. J. Wang, A. M. Lampi, F. L. Stoddard, H. Salovaara, V. Piironen, and T. S. Strohm. 2016. Faba bean flavour and technological property improvement by thermal pre-treatments. Lwt - Food Science and Technology 68:295–305. doi: 10.1016/j.lwt.2015.12.015.
  • Joyner, H. S. 2018. Explaining food texture through rheology. Current Opinion in Food Science 21:7–14.
  • Khanal, B. K. S., B. Bhandari, S. Prakash, and N. Bansal. 2020. Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate. Journal of Food Engineering 270:109749. doi: 10.1016/j.jfoodeng.2019.109749.
  • Khanal, B. K. S., B. Bhandari, S. Prakash, D. S. Liu, P. Zhou, and N. Bansal. 2018. Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocolloids 83:97–108. doi: 10.1016/j.foodhyd.2018.03.015.
  • Kilcawley, K. N. 2017. Cheese flavour. In Fundamentals of cheese science, 443–74. New York: Springer.
  • Koc, H., M. Drake, C. J. Vinyard, G. Essick, F. van de Velde, and E. A. Foegeding. 2019. Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture. Food Hydrocolloids 94:311–25. doi: 10.1016/j.foodhyd.2019.03.018.
  • Kondyli, E., E. C. Pappa, A. Kremmyda, D. Arapoglou, M. Metafa, C. Eliopoulos, and C. Israilides. 2020. Manufacture of reduced fat white-brined cheese with the addition of beta-glucans biobased polysaccharides as textural properties improvements. Polymers 12 (11):2647. doi: 10.3390/polym12112647.
  • Kumar, S. S., S. Balasubramanian, A. K. Biswas, M. K. Chatli, S. K. Devatkal, and J. Sahoo. 2011. Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer. Journal of Food Science and Technology 48 (4):498–501. doi: 10.1007/s13197-010-0193-z.
  • Lamichhane, P., A. L. Kelly, and J. J. Sheehan. 2018. Symposium review: Structure-function relationships in cheese . Journal of Dairy Science 101 (3):2692–709. doi: 10.3168/jds.2017-13386.
  • LAN. 2017. Overview of Korea dairy sector.
  • Lan, Y., M. W. Xu, J. B. Ohm, B. C. Chen, and J. J. Rao. 2019. Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate. Food Chemistry 278:665–73. doi: 10.1016/j.foodchem.2018.11.074.
  • Langendorff, V., G. Cuvelier, C. Michon, B. Launay, A. Parker, and C. G. De Kruif. 2000. Effects of carrageenan type on the behaviour of carrageenan/milk mixtures. Food Hydrocolloids 14 (4):273–80. doi: 10.1016/S0268-005X(99)00064-8.
  • Lashkari, H., A. K. Asl, A. Madadlou, and M. Alizadeh. 2014. Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers. Journal of Food Science and Technology 51 (10):2584–91. doi: 10.1007/s13197-012-0768-y.
  • Lu, X. M., D. Schmitt, and S. W. Chen. 2010. Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese. International Journal of Food Science & Technology 45 (7):1368–77. doi: 10.1111/j.1365-2621.2010.02262.x.
  • Lu, X. M., F. L. Zuo, J. Y. Zhao, H. Y. Guo, F. Z. Ren, and S. W. Chen. 2012. Effect of varying levels of added calcium on the biochemistry, texture and micro-structure of fresh cheese containing sesame protein isolate. Journal of Food Biochemistry 36 (6):706–17. doi: 10.1111/j.1745-4514.2011.00593.x.
  • Mao, X. Y., and Y. F. Hua. 2012. Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.). International Journal of Molecular Sciences 13 (2):1561–81. doi: 10.3390/ijms13021561.
  • Mende, S., D. Jaros, and H. Rohm. 2020. Dextran modulates physical properties of rennet‐induced milk gels. International Journal of Food Science & Technology 55 (4):1407–15. doi:10.1111/ijfs.14288.
  • Mession, J. L., S. Roustel, and R. Saurel. 2017. Interactions in casein micelle Pea protein system (part I): Heat-induced denaturation and aggregation. Food Hydrocolloids 67:229–42. doi: 10.1016/j.foodhyd.2015.12.015.
  • Monti, L., S. Negri, A. Meucci, A. Stroppa, A. Galli, and G. Contarini. 2017. Lactose, galactose and glucose determination in naturally "lactose free" hard cheese: HPAEC-PAD method validation. Food Chemistry 220:18–24. doi: 10.1016/j.foodchem.2016.09.185.
  • Morita, A., T. Araki, S. Ikegami, M. Okaue, M. Sumi, R. Ueda, and Y. Sagara. 2015. Coupled stepwise PLS-VIP and ANN modeling for identifying and ranking aroma components contributing to the palatability of cheddar cheese. Food Science and Technology Research 21 (2):175–86. doi: 10.3136/fstr.21.175.
  • Nilsen, R., A. T. Hostmark, A. Haug, and S. Skeie. 2015. Effect of a high intake of cheese on cholesterol and metabolic syndrome: Results of a randomized trial. Food & Nutrition Research 59 (1):27651. doi: 10.3402/fnr.v59.27651.
  • Nishinari, K., Y. Fang, S. Guo, and G. O. Phillips. 2014. Soy proteins: A review on composition, aggregation and emulsification. Food Hydrocolloids 39:301–18. doi: 10.1016/j.foodhyd.2014.01.013.
  • O'Brien, N. M., and T. P. O'Connor. 2017. Nutritional aspects of cheese. Cheese: Chemistry, Physics and Microbiology, 1-2: 603–11.
  • Oberg, E. N., C. J. Oberg, M. M. Motawee, S. Martini, and D. J. McMahon. 2015. Increasing stringiness of low-fat mozzarella string cheese using polysaccharides. Journal of Dairy Science 98 (7):4243–54. doi: 10.3168/jds.2014-8733.
  • OECD and FAO. 2018. OECD-FAO Agricultural Outlook 2018–2027.
  • Panouille, M., A. Saint-Eve, C. de Loubens, I. Deleris, and I. Souchon. 2011. Understanding of the influence of composition, structure and texture on salty perception in model dairy products. Food Hydrocolloids 25 (4):716–23. doi: 10.1016/j.foodhyd.2010.08.021.
  • Pascua, Y., H. Koc, and E. A. Foegeding. 2013. Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials. Current Opinion in Colloid & Interface Science 18 (4):324–33. doi: 10.1016/j.cocis.2013.03.009.
  • Raziani, F., T. Tholstrup, M. D. Kristensen, M. L. Svanegaard, C. Ritz, A. Astrup, and A. Raben. 2016. High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: A randomized controlled trial. The American Journal of Clinical Nutrition 104 (4):973–81. doi: 10.3945/ajcn.116.134932.
  • Rogers, N. R., D. J. McMahon, C. R. Daubert, T. K. Berry, and E. A. Foegeding. 2010. Rheological properties and microstructure of Cheddar cheese made with different fat contents. Journal of Dairy Science 93 (10):4565–76. doi: 10.3168/jds.2010-3494.
  • Rong, Y., F. Guo, K. Qu, Y. o Wang, and R. Lin. 2019. Understanding Chinese consumer preferences for cheese products. Food Science & Nutrition Research 2 (2). doi: 10.33425/2641-4295.1017.
  • Rosa, P., G. Sala, T. Van Vliet, and F. Van De Velde. 2006. Cold gelation of whey protein emulsions. Journal of Texture Studies 37 (5):516–37. doi: 10.1111/j.1745-4603.2006.00066.x.
  • Sala, G., G. A. Van Aken, M. A. C. Stuart, and F. Van De Velde. 2007. Effect of droplet-matrix interactions on large deformation properties of emulsion-filled gels. Journal of Texture Studies 38 (4):511–35. doi: 10.1111/j.1745-4603.2007.00110.x.
  • Sala, G., T. van Vliet, M. A. C. Stuart, G. A. van Aken, and F. van de Velde. 2009. Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed. Food Hydrocolloids 23 (5):1381–93. doi: 10.1016/j.foodhyd.2008.11.016.
  • Sathe, S. K., and K. W. C. Sze. 1997. Thermal aggregation of almond protein isolate. Food Chemistry 59 (1):95–9. doi: 10.1016/S0308-8146(96)00180-X.
  • Silva, J. V. C., G. Balakrishnan, C. Schmitt, C. Chassenieux, and T. Nicolai. 2018. Heat-induced gelation of aqueous micellar casein suspensions as affected by globular protein addition. Food Hydrocolloids 82:258–67. doi: 10.1016/j.foodhyd.2018.04.002.
  • Silva, J. V. C., R. Cochereau, C. Schmitt, C. Chassenieux, and T. Nicolai. 2019. Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution. Food Research International (Ottawa, Ont.) 116:1135–43. doi: 10.1016/j.foodres.2018.09.058.
  • Tan, Y. L., A. Ye, H. Singh, and Y. Hemar. 2007. Effects of biopolymer addition on the dynamic rheology and microstructure of renneted skim milk systems. Journal of Texture Studies 38 (3):404–22. doi: 10.1111/j.1745-4603.2007.00104.x.
  • Thionnet, O., P. Havea, G. Gillies, M. Lad, and M. Golding. 2017. Influence of the volume fraction, size and surface coating of hard spheres on the microstructure and rheological properties of model mozzarella cheese. Food Biophysics 12 (1):33–44. doi: 10.1007/s11483-016-9460-5.
  • Vanvliet, T. 1988. Rheological properties of filled gels - influence of filler matrix interaction. Colloid and Polymer Science 266 (6):518–24.
  • Verboven, P., T. Defraeye, and B. Nicolai. 2017. Measurement and visualization of food microstructure: Fundamentals and recent advances. Food Microstructure and Its Relationship with Quality and Stability :3–28. doi: 10.1016/B978-0-08-100764-8.00001-0.
  • Vogt, S. J., J. R. Smith, J. D. Seymour, A. J. Carr, M. D. Golding, and S. L. Codd. 2015. Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating. Journal of Food Engineering 150:35–43. doi: 10.1016/j.jfoodeng.2014.10.026.
  • Walther, B., A. Schmid, R. Sieber, and K. Wehrmuller. 2008. Cheese in nutrition and health. Dairy Science and Technology 88 (4-5):389–405. doi: 10.1051/dst:2008012.
  • Wang, F., X. T. Liu, Y. A. Hu, J. Luo, X. Lv, H. Y. Guo, and F. Z. Ren. 2014. Effect of carrageenan on the formation of rennet-induced casein micelle gels. Food Hydrocolloids 36:212–9. doi: 10.1016/j.foodhyd.2013.10.004.
  • Wang, F., W. Zhang, and F. Z. Ren. 2016. Effect of carrageenan addition on the rennet-induced gelation of skim milk. Journal of the Science of Food and Agriculture 96 (12):4178–82. doi: 10.1002/jsfa.7620.
  • Wang, K., and S. D. Arntfield. 2017. Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins. Flavour and Fragrance Journal 32 (2):92–101. doi: 10.1002/ffj.3365.
  • Wee, M. S. M., A. T. Goh, M. Stieger, and C. G. Forde. 2018. Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods. Food & Function 9 (10):5301–12. doi: 10.1039/C8FO00791H.
  • Yang, X., N. R. Rogers, T. K. Berry, and E. A. Foegeding. 2011. Modeling the rheological properties of cheddar cheese with different fat contents at various temperatures. Journal of Texture Studies 42 (5):331–48. doi: 10.1111/j.1745-4603.2011.00283.x.
  • Yousseef, M., C. Lafarge, D. Valentin, S. Lubbers, and F. Husson. 2016. Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties. Lwt - Food Science and Technology 69:430–7. doi: 10.1016/j.lwt.2016.01.060.
  • Zhang, X. Y., H. Y. Guo, L. Zhao, W. F. Sun, S. S. Zeng, X. M. Lu, X. Cao, and F. Z. Ren. 2011. Sensory profile and Beijing youth preference of seven cheese varieties. Food Quality and Preference 22 (1):101–9. doi: 10.1016/j.foodqual.2010.08.007.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.