Clarifying the “component-structure-function” mechanism in processed mozzarella cheese: the mechanistic role of fat, protein, and water interactions on quality and texture
Fuente:
Food Chemistry
Publication date: 30 September 2026Source: Food Chemistry, Volume 524Author(s): Hongjuan Li, Feiyang Liu, Chuan Ren, Kuan Liang, Aijia Han, Yongqiang Cao, Hongbo Li, Jinghua Yu