Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

“…This can be related, at least partly, to the higher level of κ-casein in bovine milk ( 47 ). κ-Casein is known to enhance the coagulation properties by forming a denser casein matrix, which reduces the loss of fat and protein to the whey ( 27 , 71 ). Fourier transforms infrared (FTIR) spectroscopy is a rapid but straightforward technique that analyzes food components based on different functional groups.…”

Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding

“…Nevertheless, for κ ‐carrageenan‐based gel foods, several limitations, such as high brittleness, low flexibility and susceptibility to syneresis, have been mentioned 7 . As a natural hydrophilic polysaccharide, konjac gum has attracted attention because of its good biocompatibility, biodegradability and functional properties 8–10 . For example, konjac gum has a great effect on controlling body weight, cholesterol and glucose levels, and it can also promote intestinal activity and immune function 11–13 .…”

Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese

“…Generally aimed at increasing cheese moisture content, numerous strategies have been applied to palliate the defects of RFC and LFC including formulation-based or process-based approaches, which can be used individually or in combination [5] . In the former category, the most common is the addition of fat replacers such as inulin [7] , [8] ; corn dextrin, polydextrose, maltodextrin [9] and other starch-based compounds [10] , [11] , gums such as sodium alginate [12] , konjac glucomannan [13] and pectin [14] ; emulsions stabilized by gelatin and gum Arabic [15] or rice and pumpkin seed proteins [16] , among others. However, as most of these ingredients are not allowed in cheese formulations, dairy ingredients such as rennet casein, microparticulated whey protein [17] , [18] , whey protein isolate [16] and whey protein concentrate (WPC) [19] are preferred.…”