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- W4366336788 endingPage "3917" @default.
- W4366336788 startingPage "3900" @default.
- W4366336788 abstract "This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of goat milk cheese. Seven groups of fresh goat milk cheese were produced with 4 levels (0, 0.2, 0.6, and 1%, wt/wt) of JP and LBP. The goat milk cheese containing 1% JP showed the highest water-holding capacity, hardness, and the strongest rheological properties by creating a denser and more stable casein network structure. In addition, the yield of goat milk cheese was substantially improved as a result of JP incorporation. Cheeses containing LBP expressed lower fat content, higher moisture, and softer texture compared with the control cheese. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analysis demonstrated that the addition of JP improved the stability of the secondary protein structure in cheese and significantly enhanced the binding capacity of the casein matrix to water molecules due to strengthened intermolecular interactions. The current research demonstrated the potential feasibility of modifying the texture of goat milk cheese by JP or LBP, available for developing tunable goat milk cheese to satisfy consumer preferences and production needs." @default.
- W4366336788 created "2023-04-20" @default.
- W4366336788 creator A5000797636 @default.
- W4366336788 creator A5021851960 @default.
- W4366336788 creator A5038013681 @default.
- W4366336788 creator A5042972774 @default.
- W4366336788 creator A5071776560 @default.
- W4366336788 creator A5071798264 @default.
- W4366336788 creator A5079527716 @default.
- W4366336788 creator A5086863709 @default.
- W4366336788 date "2023-06-01" @default.
- W4366336788 modified "2023-10-01" @default.
- W4366336788 title "Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization" @default.
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- W4366336788 doi "https://doi.org/10.3168/jds.2022-22195" @default.