It is becoming increasingly obvious that low-fat dairy product is gaining its popularity due to
the perception of health benefits. However, fat plays a significant influence on the structure …

Background In recent years, there has been increasing interest in vegetable proteins, due to
their various health beneficial functions and wide applications in the food industry …

The influences of nano-bacterial cellulose (Nano-BC)/soy protein isolate (SPI) complex gel
on the textural, rheological, and sensory properties of the ice cream model were …

Lipid-protein co-oxidation often causes nutrition loss, texture changes, and shortened shelf-
life of emulsions. In this study, resveratrol significantly prevented lipid-protein co-oxidation in …

Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels
of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and …

The growing emphasis on dietary health has facilitated the development of plant‐based
foods. Plant proteins have excellent functional attributes and health‐enhancing effects and …

The focus of the global cheese industry on accessing new markets for cheese is currently
driving a greater need for innovation in cheese products. Research to date suggests that, for …

Replacing dairy proteins with legume proteins such as mung bean protein can create hybrid
cheese alternatives with superior nutritional and functional properties. The effects of partially …

Replacement of milk protein with protein isolates from vegetable resources can significantly
influence the characteristics of feta whey less cheese and also decrease the cost of final …

To explore the effect of plant protein hydrolysate (PPHS, soy and pea protein hydrolysate)
on the characteristics of low‐fat Mozzarella cheeses (LFCs), samples incorporating PPHS …