Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products

首页 > 成果 > 详情

认领

导出

Link by 万方学术期刊

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Wang, Fang*;Liu, Nian;Li, Kaixin;Ma, Tingjun;Ren, Fazheng;...

通讯作者：

Wang, Fang

作者机构：

[Ma, Tingjun; Li, Kaixin; Liu, Nian; Wang, Fang] Beijing Agr Univ, Food Sci & Engn Coll, Beijing Lab Food Qual & Safety, Beijing Key Lab Agr Prod Detect & Control Spoilag, Beijing 102206, Peoples R China.

[Wang, Fang] Beijing Beinong Enterprise Management Inc, Beijing 102206, Peoples R China.

[Ren, Fazheng] China Agr Univ, Coll Food Sci & Nutr Engn, Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China.

[Luo, Jie] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410114, Hunan, Peoples R China.

通讯机构：

[Wang, Fang] B

Beijing Agr Univ, Food Sci & Engn Coll, Beijing Lab Food Qual & Safety, Beijing Key Lab Agr Prod Detect & Control Spoilag, Beijing 102206, Peoples R China.

语种：

英文

关键词：

Enzyme-modified soybean beverage;Cheddar cheese-like products;Food texture;Food structure;Soybean beverage hydrolysis

期刊：

LWT

ISSN：

0023-6438

年：

2019

卷：

116

页码：

108498

DOI：

10.1016/j.lwt.2019.108498

基金类别：

China Postdoctoral Science Foundation ProjectChina Postdoctoral Science Foundation [2019M650282]

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

Using soybean beverage can improve the nutrition of cheeses and expand their varieties. However, addition of soybean beverage results in cheese-like products with undesirable soft texture and loose structure. Herein, soybean beverage was treated with flavourzyrne and then mixed with cow milk to prepare Cheddar cheese-like products, and the chemical composition was not standardized before the production. Compared with non hydrolysis soybean beverage, enzyme-modified soybean beverage significantly decreased the moisture content and yield of cheese-like products, increased the protein and fat con...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问