Imitation of soymilk-cow's milk mixed enzyme modified cheese: their composition, proteolysis, lipolysis and sensory properties.

Ali, Barkat; Khan, Kiran Yasmin; Majeed, Hamid; Xu, Lei; Wu, Fengfeng; Tao, Han; Xu, Xueming.

Afiliación

Ali B; The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People's Republic of China.
Khan KY; National Agricultural Research Centre, Park Road, Islamabad, 44000 Pakistan.
Majeed H; Ministry of Education, Key Laboratory of Environmental Remediation and Ecological Health, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058 People's Republic of China.
Xu L; Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People's Republic of China.
Wu F; The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People's Republic of China.
Tao H; The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People's Republic of China.
Xu X; The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People's Republic of China.

J Food Sci Technol ; 54(5): 1273-1285, 2017 Apr.

Article en En | MEDLINE | ID: mdl-28416878