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Probing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheese
Interactions holding protein structure in cheese has been a subject of considerable investigation, with conclusions varying among studies. We present a review on this topic, covering fresh curds, ripened cheeses, and processed cheeses. We discuss the usual chemicals and conditions used to probe diff...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7473331/ https://www.ncbi.nlm.nih.gov/pubmed/32914136 http://dx.doi.org/10.1016/j.crfs.2020.07.001 |