Formulation factors influencing the production of dairy-free cheese alternativesOA
Formulation factors influencing the production of dairy-free cheese alternatives
Elham Alehosseini;Paul L.H.McSweeney;Song Miao
Teagasc Food Research Centre,Moorepark,Fermoy,Co.,Cork P61 C996,IrelandSchool of Food and Nutritional Sciences,University College Cork,Cork T12 Y337,IrelandTeagasc Food Research Centre,Moorepark,Fermoy,Co.,Cork P61 C996,Ireland
Dairy-free cheese alternativesFormulationFractionation routeTissue disruption routeMolecular interactions
Dairy-free cheese alternativesFormulationFractionation routeTissue disruption routeMolecular interactions
《未来食品学报（英文）》 2026 (6)
1028-1040,13
This project has received funding from the European Union's Horizon 2022 Research and Innovation Programme under the Marie Sklodowska-Curie(MSCA-Postdoctoral Fellowships 2022),grant agreement No.101105558-NovelPBC-HORIZON-MSCA-2022-PF-01.
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