References
-
El Sayed, H. S. & Mabrouk, A. M. Encapsulation of probiotics using mixed sodium alginate and rice flour to enhance their survivability in simulated gastric conditions and in UF-Kariesh cheese. Biocatal. Agric. Biotechnol. 50, 102738 (2023).
-
Falah, F., Vasiee, A., Yazdi, F. T. & Behbahani, B. A. Preparation and functional properties of synbiotic yogurt fermented with Lactobacillus brevis PML1 derived from a fermented cereal-dairy product. Biomed. Res. Int. 2021(1), 1057531 (2021).
-
Deshwal, G. K., Gómez-Mascaraque, L. G., Fenelon, M. & Huppertz, T. A review on the effect of calcium sequestering salts on casein micelles: From model milk protein systems to processed cheese. Molecules 28(5), 2085 (2023).
-
Gulzar, N. et al. Descriptive sensory analysis of pizza cheese made from mozzarella and semi-ripened cheddar cheese under microwave and conventional cooking. Foods 9(2), 214 (2020).
-
Ranjha, M. M. A. et al. Sonication, a potential technique for extraction of phytoconstituents: A systematic review. Processes 9(8), 1406 (2021).
-
Marhamati, M., Ranjbar, G. & Rezaie, M. Effects of emulsifiers on the physicochemical stability of oil-in-water nanoemulsions: A critical review. J. Mol. Liq. 340, 117218 (2021).
-
Heck, R. T. et al. Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Sci. 156, 174–182 (2019).
-
Botella-Martínez, C. et al. Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers. LWT Food Sci. Technol. 161, 113416 (2022).
-
Melguizo-Rodríguez, L. et al. Antimicrobial properties of olive oil phenolic compounds and their regenerative capacity towards fibroblast cells. J. Tissue Viability 30(3), 372–378 (2021).
-
Garcia-Oliveira, P. et al. Evolution of flavors in extra virgin olive oil shelf-life. Antioxidants 10(3), 368 (2021).
-
Farrag, A. F., Zahran, H., Al-Okaby, M. F., El-Sheikh, M. M. & Soliman, T. N. Physicochemical properties of white soft cheese supplemented with encapsulated olive phenolic compounds. Egyp. J. Chem. 63(8), 2921–2931 (2020).
-
Almasi, H., Azizi, S. & Amjadi, S. Development and characteriza-tion of pectin films activated by nanoemulsion and pickering emul-sion stabilized marjoram (Origanum majorana L.) essential oil. Food Hydrocoll. 99, 105338 (2020).
-
Li, H. et al. Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese. LWT Food Sci. Technol. 124, 109185 (2020).
-
AOAC. Official methods of analysis of AOAC international (21st Ed.). AOAC int. (2019).
-
Li, H., Liu, Y., Sun, Y., Li, H. & Yu, J. Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents. LWT Food Sci. Technol. 99, 411–416 (2019).
-
Yu, M. et al. Peanut sprout yogurt: Increased antioxidant activity and nutritional content and sensory evaluation by fuzzy mathematics. J. Food Process. Preserv. 46(7), e16663 (2022).
-
Chaiwong, N. et al. Synergistics of carboxymethyl chitosan and mangosteen extract as enhancing moisturizing, antioxidant, antibacterial, and deodorizing propertiesin emulsion cream. Polymers 14(1), 178 (2022).
-
Renes, E., Ladero, V., Tornadijo, M. E. & Fresno, J. M. Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains. Food Microbiol. 78, 1–10 (2019).
-
Li, H. et al. The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like product. J. Sci. Food Agric. 99(12), 5586–5593 (2019).
-
Figueredo, I. D. M., Rios, M. A. D. S., Cavalcante, C. L. Jr. & Luna, F. M. T. Effects of amine and phenolic based antioxidants on the stability of babassu biodiesel using rancimat and differential scanning calorimetry techniques. Ind. Eng. Chem. 59(1), 18–24 (2019).
-
Pontonio, E., Montemurro, M., De Gennaro, G. V., Miceli, V. & Rizzello, C. G. Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese. Foods 10(11), 2573 (2021).
-
Los, P. R. et al. Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert-type cheeses. Int. J. Dairy Technol. 74(2), 371–382 (2021).
-
Feeney, E. L., Lamichhane, P. & Sheehan, J. J. The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health–a food science and a human nutrition perspective. Int. J. Dairy Technol. 74(4), 656–670 (2021).
-
Khaliq, A. et al. Development and quality characterization of cream cottage cheese spread fortified with extra virgin olive oil (Olea europaea L.) based on consumer preferences. Life Sci. J. 18(3), 42–48 (2021).
-
Gab-Allah, R. H. Manufacture of pickled and un-pickled high fat soft cheese using olive and sunflower oleogels. Sciences 8(01), 223–230 (2018).
-
Bierzuńska, P., Cais-Sokolińska, D. & Yiğit, A. Storage stability of texture and sensory properties of yogurt with the addition of polymerized whey proteins. Foods 8(11), 548 (2019).
-
Ivanova, M., Balabanova, T., Kostov, G. & Uzunova, G. Comparative study on different incorporation of olive oil and dill extract in fresh cheese. Food Res. 4(6), 2233–2240 (2020).
-
Solhi, P., Azadmard-Damirchi, S., Hesari, J. & Hamishehkar, H. Effect of fortification with asparagus powder on the qualitative properties of processed cheese. Int. J. Dairy Technol. 73(1), 226–233 (2020).
-
Zayan, A. F. et al. Novel processed cheese production using lycopene oil obtained by green-extraction technique of tomato peels waste. J. Nutr. Food Process. 4, 1–10 (2021).
-
Giusepponi, D. et al. Occurrence of hydroxytyrosol, tyrosol and their metabolites in Italian cheese. Molecules 28(17), 6204 (2023).
-
Kwon, H. C., Bae, H., Seo, H. G. & Han, S. G. Chia seed extract enhances physiochemical and antioxidant properties of yogurt. J. Dairy Sci. 102(6), 4870–4876 (2019).
-
Achachlouei, B. F. et al. Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils. Food Sci. Technol. Int. 19(5), 389–398 (2013).
-
Salek, R. N. et al. Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period. LWT Food Sci. Technol. 77, 30–38 (2017).
-
Li, H. et al. Effects of pre-emulsification with thermal-denatured whey protein on texture and microstructure of reduced-sodium processed cheese. Foods 12(15), 2884 (2023).
-
Mehanna, N. S., Hassan, F. A., El-Messery, T. M. & Mohamed, A. G. Production of functional processed cheese by using tomato juice. Int. J. Dairy Sci. 12, 155–160 (2017).
-
Homayounpour, P., Shariatifar, N. & Alizadeh-Sani, M. Development of nanochitosan-based active packaging films containing free and nanoliposome caraway (Carum carvi L) seed extract. J. Food Sci. Nutr. 9(1), 553–563 (2021).
-
Soliman, T. N., Farrag, A. F., Zahran, H. A. H. & El-Salam, M. E. H. A. Preparation and properties nano-encapsulated wheat germ oil and its use in the manufacture of functional labneh cheese. Pak. J. Biol. Sci. 22(7), 318–326 (2019).
-
Reis Lima, M. J. et al. Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices. Food Sci. Nutr. 50(3), 417–432 (2020).
-
Güven, M., Kalender, M. & Taşpinar, T. Effect of using different kinds and ratios of vegetable oils on ice cream quality characteristics. Foods 7(7), 104 (2018).
-
Muñoz-Tébar, N. et al. Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3. LWT Food Sci. Technol. 108, 407–415 (2019).
-
Cunha, C. R., Grimaldi, R., Alcântara, M. R. & Viotto, W. H. Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue. Int. J. Dairy Technol. 66(1), 54–62 (2013).
-
Leong, T. S. et al. Formation of cheddar cheese analogues using canola oil and ultrasonication–A comparison between single and double emulsion systems. Int. Dairy J. 105, 104683 (2020).
-
Kavak, D. D. & Karabiyik, H. Quality evaluation of kashar cheese: Influence of palm oil and ripening period. J. Food Sci. Technol. 40, 354–360 (2019).
-
Ramel, P. R. & Marangoni, A. G. Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheese. Food Res. Int. 107, 110–118 (2018).
-
Xi, Z., Liu, W., McClements, D. J. & Zou, L. Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content. Food Chem. 291, 22–29 (2019).
-
Zare, M. et al. Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics. J. Dairy Sc. 107(7), 4308–4319 (2024).
-
Dal Bello, B., Torri, L., Piochi, M., Bertolino, M. & Zeppa, G. Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physicochemical, microbiological and sensory characteristics. Int. J. Food Sci. and Nutr. 68(7), 800–810 (2017).
-
Cardoso, L. G. et al. Processed cheese with inulin and microencapsulated chia oil (Salvia hispanica). Food Biosci. 37, 100731 (2020).
-
Irfan, S. et al. Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion. Food Sci. Nutri. 11(3), 1247–1256 (2023).
-
Yu, L. & Hammond, E. G. Production and characterization of a Swiss cheese-like product from modified vegetable oils. J. Am. Oil Chem. Soc. 77, 917–924 (2000).
-
Li, H. et al. Whey protein-based high internal phase emulsion gel characterization and its effect on the textural and melting properties of processed cheese. Food Bioprocess Technol. 17(7), 2061–2075 (2024).
