Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties

Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties

Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0–30 %) of highland barley β-glucan (HBG) as a fat replacer. Increased HBG caused smalle...

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Bibliographic Details
Main Authors: Lijun Liu, Guobao Huang, Shuying Li, Qifan Meng, Fayin Ye, Jia Chen, Jian Ming, Guohua Zhao, Lin Lei
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Plant-based cheese
Zein
Highland barley β-glucan
Stretchability
Melting behavior
Textural properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523003504

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523003504

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