ArticleFood science & nutrition2024
Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low-Fat Ultrafiltrated Iranian White Cheese.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- A comparative study of flaxseed gum effect on Lactobacillus acidophilus genes expression, and textural, sensory, structural, and microbiological properties of synbiotic Iranian white cheese.Scientific reports · 2025Article
- A Molecularly Imprinted Fluorescence Sensor for the Simultaneous and Rapid Detection of Histamine and Tyramine in Cheese.Foods (Basel, Switzerland) · 2025Article
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2 authors.
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Abstract
This study aimed to assess the effect of Persian gum (PG) and microbial transglutaminase enzyme (MTGase) on some physicochemical and microstructural characteristics of low-fat ultrafiltrated Iranian white cheese during 60 days of cold storage. To manufacture the low-fat cheese samples, PG (0%, 0.25%, and 0.5%) and MTGase (0, 0.5 and 1 U/g of protein) were used and cheeses (low- and full-fat) without PG and MTGase were considered as controls. The obtained results revealed that the treated samples with PG had a higher titratable acidity, moisture content, and moisture-to-protein ratio (M:P), but a lower protein content as compared to the low-fat control (
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