Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese
Authors:
- Hongjuan LiHLHongjuan Li
- Yifei WuYWYifei Wu
- Dongyu HouDHDongyu Hou
- Shujing ZhaoSZShujing Zhao
- Dan LiDLDan Li
- Xiaopeng WangXWXiaopeng Wang
- Hongbo LiHLHongbo Li
- Jinghua YuJYJinghua Yu
- 4 February 2023
- journal article
- research article
- Published by Elsevier in International Dairy Journal
- Vol. 140
Abstract
No abstract availableFunding Information
- Tianjin Municipal Science and Technology Program (22YDTPJC00710)
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