Comprehensive quality evaluation of plant‐based cheese analogues
Mengmeng Fan, Teng Wei, X. F. Lu, Mengge Liu, Yingchao Huang, Fang Chen +5 more
Journal of the Science of Food and Agriculture
Abstract
This study described the formula of plant-based cheese and the interaction mechanism between the ingredients, providing a basis for the development of subsequent plant-based cheese related products. © 2023 Society of Chemical Industry.
Concepts
Food scienceStarchMicrostructureLauric acidChemistryPlant protein