Formulation and evaluation of texture nutritional and sensory properties of plant-based cheese alternatives

Formulation and evaluation of texture nutritional and sensory properties of plant-based cheese alternatives

This research studied the production processes and the physical, chemical, microbial, and sensory properties of appropriate formulas for plant-based cheese analogs products. The study investigated three factors: modified starch, categorized into three levels (8.00 %, 10.00 %, and 12.00 %); soy milk,...

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Bibliographic Details
Main Authors: Orawan Oupathumpanont, Suchanart Thippayajan, Natthakan Pannarat, Piangthan Chaisingkan, Sopida Wisansakkul
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Soy milk
Plant-based
Consumer acceptance
Lacto-vegan
Cheese
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225001878
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