Background Cold plasma is an emerging, economical and environment-friendly technology
with potential applications in food and bioprocessing industry, including microbial …

Many food products can be categorized as emulsion gels. This is especially the case for
protein-based oil-in-water emulsions which can be converted into soft-solid-like materials by …

The progress of lipolysis and its effect on flavour development during cheese ripening is
reviewed. The review begins by describing the structure and composition of milk fat and …

Physical and chemical properties of cheese, such as texture, color, melt, and stretch, are
primarily determined by the interaction of casein (CN) molecules. This review will discuss …

Cheese Rheology and Texture is the first reference to bring together the essential
information on the rheological and textural properties of cheese and state-of-the-art …

The effects of Ca concentration and pH on the composition, microstructural, and functional
properties of Mozzarella cheese were studied. Cheeses were made using a starter culture …

The products in this group differ from natural cheeses in that they are not made directly from
milk (or dehydrated milk), but rather from various ingredients such as skim milk, natural …

The global market for plant-based foods intended as alternatives to cheese products is
increasing and will reach almost $4 billion by 2024. In this study, an evaluation of the …

The various types of cheese are nutrient‐dense foods that are good sources of calcium,
phosphorus, and protein. They are also important ingredients in many highly consumed …

The performance of edible coating is influenced by the properties of coating materials and
execution methods. In this study, three different coating materials (chitosan, sodium alginate …