Electrical Fields in the Processing of Protein-Based Foods
Electric field-based technologies offer interesting perspectives which include controlled heat
dissipation (via the ohmic heating effect) and the influence of electrical variables (eg …
dissipation (via the ohmic heating effect) and the influence of electrical variables (eg …
[HTML][HTML] A Review on the Production and Characteristics of Cheese Powders
GK Deshwal, FNU Akshit, I Altay, T Huppertz - Foods, 2024 - mdpi.com
Cheese powder is a product resulting from the removal of moisture from cheese. At first,
cheese emulsion is prepared by dissolving cheese (s) with water and calcium sequestering …
cheese emulsion is prepared by dissolving cheese (s) with water and calcium sequestering …
The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins
The division of rennet in cheesemaking is split between the curd and whey, influencing the
taste and texture of aged cheeses. Our study aimed to examine how raising the protein …
taste and texture of aged cheeses. Our study aimed to examine how raising the protein …
[HTML][HTML] Influence of the processing on composition, protein structure and techno-functional properties of mealworm protein concentrates produced by isoelectric …
Edible insects represent a great alternative protein source but food neophobia remains the
main barrier to consumption. However, the incorporation of insects as protein-rich …
main barrier to consumption. However, the incorporation of insects as protein-rich …
[HTML][HTML] High voltage pre-treatment on cheddar cheese for model cheese feed preparation
I Altay, AH Feyissa, JJ Sloth, MA Mohammadifar - Food Hydrocolloids, 2025 - Elsevier
The growing consumer demand for clean label food products has led to the search for
alternatives to calcium-chelating salts in cheese powder production. Pulsed electric field …
alternatives to calcium-chelating salts in cheese powder production. Pulsed electric field …
[HTML][HTML] Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese
I Altay, Y Kominami, LS Queiroz, T Huppertz… - International Dairy …, 2025 - Elsevier
In cheese powder production, achieving stable cheese emulsion for spray drying is often
facilitated using calcium sequestering salts (CSS), promoting protein hydration and …
facilitated using calcium sequestering salts (CSS), promoting protein hydration and …