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Formulation factors influencing the production of dairy-free cheese alternatives

Elham Alehosseini Paul L.H.McSweeney Song Miao

未来食品学报（英文）2026，Vol.6Issue(6)：1028-1040,13.

未来食品学报（英文）2026，Vol.6Issue(6)：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

Key words

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

引用本文复制引用

Elham Alehosseini,Paul L.H.McSweeney,Song Miao..Formulation factors influencing the production of dairy-free cheese alternatives[J].未来食品学报（英文）,2026,6(6):1028-1040,13.

基金项目

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. （MSCA-Postdoctoral Fellowships 2022）

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