Food chemistryCheeseEmulsionsSeedsPlant GumsOcimum basilicum
Evaluation of reduced-fat white cheese properties containing a concentrated emulsion stabilized with basil seed gum during shelf-life.
Zeinab Mehdipour Biregani, Maryam Gharachorloo, Mohammad Daneshi, Maryam Moslehi Shad
Published: 202510.1016/j.foodchem.2025.146773
Abstract
This study aimed to develop reduced-fat cheese using a concentrated grape seed oil (GSO) emulsion stabilized with basil seed gum (BSG). The effects of replacing milk fat with concentrated emulsion at various levels (0 %, 25 %, 50 %, and 75 %) during…
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