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Formulation factors influencing the production of dairy-free cheese alternatives

Elham Alehosseini Paul L.H.McSweeney Song Miao

Journal of Future Foods2026，Vol.6Issue(6)：P.1028-1040,13.

Journal of Future Foods2026，Vol.6Issue(6)：P.1028-1040,13.DOI:10.1016/j.jfutfo.2024.10.013

Formulation factors influencing the production of dairy-free cheese alternatives

Elham Alehosseini ¹Paul L.H.McSweeney ²Song Miao¹

作者信息

1. Teagasc Food Research Centre,Moorepark,Fermoy,Co.,Cork P61 C996,Ireland
2. School of Food and Nutritional Sciences,University College Cork,Cork T12 Y337,Ireland
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摘要

关键词

Dairy-free cheese alternatives/Formulation/Fractionation route/Tissue disruption route/Molecular interactions

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轻工纺织

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Elham Alehosseini,Paul L.H.McSweeney,Song Miao..Formulation factors influencing the production of dairy-free cheese alternatives[J].Journal of Future Foods,2026,6(6):P.1028-1040,13.

基金项目

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。（MSCA-Postdoctoral Fellowships 2022）

Journal of Future Foods

ISSN：2772-5669

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