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Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses

Palm kernel oil is commonly incorporated into plant-based cheeses to mimic the textural and structural properties of animal fats owing to its high saturated fat content. Nevertheless, growing concerns regarding saturated fat consumption have stimulated research into alternative lipid sources for pla...

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Uloženo v:
Hlavní autoři: Suteera Vatthanakul, Prapasri Theprugsa, Natchaya Jewsuwan, Witoon Prinyawiwatkul
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2026-04-01
Edice:Foods
Témata:
mozzarella cheese
plant-based mozzarella cheese
rice bran oil
palm kernel oil
microstructure
physicochemical properties
On-line přístup:https://www.mdpi.com/2304-8158/15/8/1448
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