Physicochemical, Functional and Microstructural Changes during the Emulsification Process of Processed Cheese
LI Hongjuan, LI Mengfan, YUAN Yujing, CHEN Ziyang, ZHU Guangchao, LI Dan, LI Hongbo, YU Jinghua
(1. State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; 2. Miao Ke Landuo (Tianjin) Food Technology Co. Ltd., Tianjin 300462, China)
LI Hongjuan, LI Mengfan, YUAN Yujing, CHEN Ziyang, ZHU Guangchao, LI Dan, LI Hongbo, YU Jinghua. Physicochemical, Functional and Microstructural Changes during the Emulsification Process of Processed Cheese[J]. FOOD SCIENCE, 2023, 44(4): 78-84.