Impact of hyaluronic acid with different molecular weights on the functional properties of processed cheese products with varying moisture levels
Hyaluronic acid (HA) binds moisture, and as the molecular weight (MW) of HA increases, the moisture binding capacity increases, which affects the functionality of the products. This study investigated the effect of HA with different MWs on the functionality of process cheese products (PCPs) at varyi...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003026 |
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