Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients
Authors
Keywords
-
Journal
Foods
Volume 12, Issue 7, Pages 1492
Publisher
MDPI AG
Online
2023-04-03
DOI
10.3390/foods12071492
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues
- (2022) Oguz K. Ozturk et al. FOOD HYDROCOLLOIDS
- Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review
- (2021) Marina Mefleh et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Design future foods using plant protein blends for best nutritional and technological functionality
- (2021) Luis Miguel Jiménez-Munoz et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs
- (2021) Lutz Grossmann et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Physical properties of plant-based cheese products produced with zein
- (2020) Kristin D. Mattice et al. FOOD HYDROCOLLOIDS
- A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins
- (2020) Rachel Tso et al. Foods
- Dairy intensification: Drivers, impacts and alternatives
- (2019) Nathan Clay et al. AMBIO
- Effect of adding zein, soy protein isolate and whey protein isolate on the physicochemical and in vitro digestion of proso millet starch
- (2019) Mingzhu Zheng et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients
- (2018) Milad Fathi et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles
- (2018) Lei Dai et al. FOOD HYDROCOLLOIDS
- Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheese
- (2018) Pere R. Ramel et al. FOOD RESEARCH INTERNATIONAL
- Effect of 3D printing on the structure and textural properties of processed cheese
- (2018) Camille Le Tohic et al. JOURNAL OF FOOD ENGINEERING
- Role of non-covalent interactions in the production of visco-elastic material from zein
- (2013) Brennan M. Smith et al. FOOD CHEMISTRY
- Proteins from land plants – Potential resources for human nutrition and food security
- (2013) Li Day TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The effect of α- or β-casein addition to waxy maize starch on postprandial levels of glucose, insulin, and incretin hormones in pigs as a model for humans
- (2012) AnthonyP. Kett et al. Food & Nutrition Research
- REVIEW: Zein Extraction from Corn, Corn Products, and Coproducts and Modifications for Various Applications: A Review
- (2011) Timothy J. Anderson et al. CEREAL CHEMISTRY
- Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)
- (2011) Thushan S Withana-Gamage et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat
- (2009) Clarissa R. Cunha et al. FOOD RESEARCH INTERNATIONAL
- Pulse proteins: Processing, characterization, functional properties and applications in food and feed
- (2009) Joyce Boye et al. FOOD RESEARCH INTERNATIONAL
- Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates
- (2008) E.M. Papalamprou et al. FOOD HYDROCOLLOIDS
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started