About: Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

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About: Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes Goto Sponge NotDistinct Permalink

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Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в листопаді 2018 (uk) im November 2018 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q58559979-CA5EAF2A-1EEC-4623-B11C-3C6BD9928EAD
publication date	2018-11-01 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q58559979-C4479347-39C3-45D3-9260-32C6F873EA56
language of work or name	English
exact match	wds:Q58559979-BAF5AB90-1123-4771-91F2-AC8DAC48AB0A
exact match	https://scigraph.springernature.com/pub.10.1007/s13197-018-3408-3
cites work	wds:Q58559979-2EDA8B3E-C466-4F99-A46C-3A65998CA358 wds:Q58559979-59E91D04-0176-4CAF-AD2F-5E7FFB6A58B2 wds:Q58559979-A05B808D-A9CE-495F-AAB4-148DFBFE0DCB wds:Q58559979-A1C9BD3A-21F7-4A70-BF18-4B0A719E6DD8 wds:Q58559979-B4C9EBFA-B744-45BB-91E5-24E7C356DBFD wds:Q58559979-BADF48FF-2790-40E6-A467-BA591177B428 wds:Q58559979-BB07065B-73EA-4F8D-A88B-CDED77B8CE12 wds:Q58559979-BB519D41-D462-45D5-8786-8C254D7E5B66 wds:Q58559979-C5D55365-D7B0-4B83-BD1E-E607C137545F wds:Q58559979-ED71492D-D91B-4CAF-AE93-EAA3238FF06E wds:Q58559979-F833605F-BC82-41DA-8E28-057D0A530914
cites work	A Chinese fermented soybean food Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel. Characterization of Bifidobacterium strains for use in soymilk fermentation. Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey Soymilk-Cow's milk ACE-inhibiting enzyme modified cheese. Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types Interaction of Protein Particles with Lipids in Soybean Milk.
author name string	wds:Q58559979-612C2C2A-4876-4D13-A70E-9B6F6F6A5878
author name string	Renda Kankanamge Chaturika Jeewanthi
rdfs:label	Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes (en) Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes (nl)
skos:prefLabel	Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes (en) Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes (nl)
name	Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes (en) Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes (nl)
author	wds:Q58559979-42538392-55D8-427E-ABDB-70D9C55E57C3
author	Hyun-Dong Paik
title	wds:Q58559979-1F6278EC-DAEB-4EA8-B2D1-85D08B805511
title	Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes (en)
page(s)	wds:Q58559979-3566AC64-C49E-42E0-A1C0-BF01DB660511
page(s)	4384-4394
instance of	wds:Q58559979-B36739E3-CE9C-4E51-B10D-C6700DECA0FD
instance of	scholarly article
PubMed ID	wds:Q58559979-73F536DF-A57C-4068-9807-CF3975D1AC1F
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/30333634
PubMed ID	30333634
published in	wds:Q58559979-0E2CBA8C-81B7-4785-B6AB-4130090F6FE0
published in	Journal of Food Science and Technology
issue	wds:Q58559979-29A28DF6-72E4-44A9-AD25-DFF2688FCC2F
volume	wds:Q58559979-EA841589-CEBC-4488-B516-C1E25659838C
issue	11
volume	55
DOI	wds:Q58559979-2A830363-1ED8-46C0-BE74-865C035AF02B
DOI	http://dx.doi.org/10.1007/S13197-018-3408-3
DOI	10.1007/S13197-018-3408-3
PMCID	wds:Q58559979-294ECC99-2A80-4E51-983E-F33820C88751
PMCID	6170359
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58559979

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