Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies-Reference-Cited by-同舟云学术

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Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies

Published:2025-06 Issue: Volume:11 Page:100531
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Tekin Ali,Hayaloğlu Ali Adnan^ORCID

Publisher

Elsevier BV

Reference91 articles.

1. Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅱ: impact on functional and sensory properties of cheese;Ahsan;Food Hydrocoll.,2023

2. Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅰ: impact on rheological properties of cheese;Ahsan;Food Hydrocoll.,2024

3. Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: i-effects of proteolytic enzymes and determination of their appropriate combination;Bas;Food Bioproducts Process.,2019

4. Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels;Ben-Harb;LWT,2020

5. Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: an optimisation study;Boran;Food Chem.,2023

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 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;Innovative Food Science & Emerging Technologies;2025-06

2. Molecular Strategies to Overcome Sensory Challenges in Alternative Protein Foods;Food and Bioprocess Technology;2025-05-30

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