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A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid

Şerife Fidan, Ali Tekin, Didem Şahingil, İhsan Karabulut, Ali Adnan Hayaloğlu

2025Innovative Food Science & Emerging Technologies10 citationsDOI

Topics & Concepts

Kernel (algebra)Food scienceMathematicsFatty acidChemistryOrganic chemistryPure mathematicsFood Chemistry and Fat AnalysisBiochemical Analysis and Sensing TechniquesProteins in Food Systems
A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid | Litcius