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Ultrasound-Assisted coprecipitation of Whey Proteins with Micellar Casein and Transglutaminase crosslinking to enhance ricotta cheese yield

https://doi.org/10.2139/ssrn.7498913
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inferredcites →https://doi.org/10.1007/978-1-4899-7681-9openalex-snapshot
Fundamentals of Cheese Science
inferredcites →https://doi.org/10.1007/978-981-99-5459-9openalex-snapshot
Whey Valorization
inferredcites →https://doi.org/10.1007/s13197-018-3450-1openalex-snapshot
Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters
inferredcites →https://doi.org/10.1016/b978-0-12-815251-5.00008-6openalex-snapshot
Effect of nonthermal processing on milk protein interactions and functionality
inferredcites →https://doi.org/10.1016/j.carpta.2021.100162openalex-snapshot
Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese
inferredcites →https://doi.org/10.1016/j.foodhyd.2016.10.003openalex-snapshot
Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation
inferredcites →https://doi.org/10.1016/j.foohum.2024.100239openalex-snapshot
Application of FTIR spectroscopy in dairy products: A systematic review
inferredcites →https://doi.org/10.1016/j.idairyj.2017.01.002openalex-snapshot
Compositional and structural properties of whey proteins of sweet, acid and salty whey concentrates and their respective spray dried powders
inferredcites →https://doi.org/10.1016/j.idairyj.2019.03.002openalex-snapshot
Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
inferredcites →https://doi.org/10.1016/j.jfoodeng.2018.05.035openalex-snapshot
Effects of κ-carrageenan on the structure and rheological properties of fish gelatin
inferredcites →https://doi.org/10.1016/j.ultsonch.2016.02.023openalex-snapshot
Intensified recovery of valuable products from whey by use of ultrasound in processing steps – A review
inferredcites →https://doi.org/10.1016/j.ultsonch.2018.07.010openalex-snapshot
Functionalised dairy streams: Tailoring protein functionality using sonication and heating
inferredcites →https://doi.org/10.1017/s0022029920001107openalex-snapshot
Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review
inferredcites →https://doi.org/10.1021/acsfoodscitech.5c00929openalex-snapshot
Valorization of Whey through Ultrasound-Assisted Protein Recovery and Structuring with β-Glucan and Micellar Casein
inferredcites →https://doi.org/10.1021/jf903530dopenalex-snapshot
pH-Stability and Thermal Properties of Microbial Transglutaminase-Treated Whey Protein Isolate
inferredcites →https://doi.org/10.1080/23311932.2018.1549187openalex-snapshot
Emerging applications of ultrasonication and cavitation in dairy industry: a review
inferredcites →https://doi.org/10.1111/1471-0307.12431openalex-snapshot
Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
inferredcites →https://doi.org/10.1111/1471-0307.12935openalex-snapshot
Recent advances in whey processing and valorisation: Technological and environmental perspectives
inferredcites →https://doi.org/10.1111/1471-0307.13057openalex-snapshot
Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production
inferredcites →https://doi.org/10.1111/1471-0307.70052openalex-snapshot
Impact of spray drying temperatures on whey protein concentrate particle size, particle shape and related powder physical properties
inferredcites →https://doi.org/10.1111/ijfs.12432openalex-snapshot
The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk
inferredcites →https://doi.org/10.1111/jfpe.70618openalex-snapshot
Kappa Carrageenan‐Whey Protein Coacervates for Improving Ricotta Cheesemaking by Ultrasound‐Assisted Coprecipitation Processes
inferredcites →https://doi.org/10.1155/jfpp/9230892openalex-snapshot
Optimization of Ricotta Cheese Yield Using Response Surface Methodology
inferredcites →https://doi.org/10.1177/10820132221123716openalex-snapshot
Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan
inferredcites →https://doi.org/10.15567/mljekarstvo.2023.0402openalex-snapshot
Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties
inferredcites →https://doi.org/10.22161/ijeab/3.1.2openalex-snapshot
Texture evaluation of whey protein concentrate incorporated ice cream by Back Extrusion technique
inferredcites →https://doi.org/10.3168/jds.2020-19038openalex-snapshot
Invited review: Acid whey trends and health benefits
inferredcites →https://doi.org/10.3168/jds.2022-21852openalex-snapshot
Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Unmelted texture
inferredcites →https://doi.org/10.3390/foods10051067openalex-snapshot
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
inferredcites →https://doi.org/10.3390/md21090482openalex-snapshot
The Use of FTIR Spectroscopy as a Tool for the Seasonal Variation Analysis and for the Quality Control of Polysaccharides from Seaweeds
inferredcites →https://doi.org/10.3390/microorganisms11020436openalex-snapshot
Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain
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