Publication:
Influence Of Glucono-Delta Lactone On Starch-Plant Protein Interactions For Imitation Cheese Formulation

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dc.contributor.authorMohd Sakri @ Shukri, A’firah
dc.date.accessioned2026-09-10T00:58:19Z
dc.date.available2026-09-10T00:58:19Z
dc.date.issued2025-08
dc.description.abstractThe demand for plant-based alternatives to animal-based dairy products, fueled by health, environmental, and ethical considerations, has prompted research into the development of imitation cheese. Addressing the challenge of mimicking the unique functional and sensory attributes of natural cheese, this study aims to investigate the influence of glucono-delta-lactone (GDL) as a food-grade acidulant on starch-plant protein matrix characteristics, as a foundation for developing a plant-derived imitation cheese with physicochemical and functional properties comparable to dairy cheese.
dc.identifier.urihttps://erepo.usm.my/handle/123456789/24968
dc.language.isoen
dc.subjectInfluence Of Glucono-Delta Lactone
dc.subjectStarch-Plant Protein Interactions
dc.subjectImitation Cheese Formulation
dc.titleInfluence Of Glucono-Delta Lactone On Starch-Plant Protein Interactions For Imitation Cheese Formulation
dc.typeResource Types::text::thesis::doctoral thesis
dspace.entity.typePublication
oairecerif.author.affiliationUniversiti Sains Malaysia
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