Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅰ: Impact on rheological properties of cheese
Maria Ahsan, Tahira Mohsin Ali, Abid Hasnain
Topics & Concepts
StarchFood sciencePotato starchCaseinRheologyEmulsionChemistryMozzarella cheeseFourier transform infrared spectroscopyMoistureGlobules of fatSolubilityGelatinMaterials scienceChemical engineeringMilk fatOrganic chemistryComposite materialEngineeringLinseed oilProteins in Food SystemsFood composition and propertiesProbiotics and Fermented Foods