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.

Ouyang, Hao; Kilcawley, Kieran N; Miao, Song; Fenelon, Mark; Kelly, Alan; Sheehan, Jeremiah J

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.

Ouyang, Hao; Kilcawley, Kieran N; Miao, Song; Fenelon, Mark; Kelly, Alan; Sheehan, Jeremiah J.

Afiliação

Ouyang H; Teagasc Food Research Centre Moorepark, Fermoy, Ireland.
Kilcawley KN; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Miao S; Teagasc Food Research Centre Moorepark, Fermoy, Ireland.
Fenelon M; Teagasc Food Research Centre Moorepark, Fermoy, Ireland.
Kelly A; Teagasc Food Research Centre Moorepark, Fermoy, Ireland.
Sheehan JJ; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.

Crit Rev Food Sci Nutr ; 62(16): 4342-4355, 2022.

Article em En | MEDLINE | ID: mdl-33938773

Assuntos

Queijo; Proteínas de Ervilha; Sudeste Asiático; Proteínas de Plantas; Polissacarídeos

Palavras-chave

Cheese; Cheese structure; East and Southeast Asian markets; emulsion gel; plant protein; polysaccharide

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Proteínas de Ervilha Tipo de estudo: Prognostic_studies País/Região como assunto: Asia Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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