[1]

Fox PF, Guinee TP, Cogan TM and McSweeney PLH. 2016. Processed cheese and substitute/cheese products. In Fundamentals of Cheese Science. Boston, MA, USA: Springer. pp. 589−672 doi: 10.1007/978-1-4899-7681-9_17

[2]

Kamath R, Basak S, Gokhale J. 2022. Recent trends in the development of healthy and functional cheese analogues − a review. LWT 155:112991

doi: 10.1016/j.lwt.2021.112991
[3]

Sandrou DK and Arvanitoyannis IS. 2000. Low-fat/calorie foods: current state and perspectives. Critical Reviews in Food Science and Nutrition 40:427−47

doi: 10.1080/10408690091189211
[4]

Zoidou E. 2016. A new whey cheese analogue made from whey protein concentrate and vegetable fat with 15% olive oil. Journal of Nutritional Medicine and Diet Care 2:017

doi: 10.23937/2572-3278.1510017
[5]

Giha V, Ordoñez MJ, Villamil RA. 2021. How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile? Journal of Food Science 86:2802−15

doi: 10.1111/1750-3841.15799
[6]

Soukoulis C, Lyroni E, Tzia C. 2010. Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids yogurt and milk fat content. LWT - Food Science and Technology 43:1351−58

doi: 10.1016/j.lwt.2010.05.006
[7]

Liu H, Xu XM, Guo SD. 2008. Comparison of full‐fat and low‐fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis. International Journal of Food Science & Technology 43:1581−92

doi: 10.1111/j.1365-2621.2007.01616.x
[8]

Behra JS, Mattsson J, Cayre OJ, Robles ESJ, Tang H, et al. 2019. Characterization of sodium carboxymethyl cellulose aqueous solutions to support complex product formulation: a rheology and light scattering study. ACS Applied Polymer Materials 1:344−58

doi: 10.1021/acsapm.8b00110
[9]

Orthoefer F, Kim D. 2019. Applications of emulsifiers in baked foods. In Food emulsifiers and their applications, eds. Hasenhuettl G, Hartel R. Cham, Switzerland: Springer. pp. 299-321. doi: 10.1007/978-3-030-29187-7_10

[10]

Golchin N, Jafarian S, Hosseini Ghaboos SH, Rozbeh Nasiraie L. 2023. Optimization of cheese analogue formulation with rice milk, chia seed and hazelnut oil applying response surface methodology. Research and Innovation in Food Science and Technology 11:423−36

doi: 10.22101/JRIFST.2022.343004.1361
[11]

Abd Elhamid AM. 2013. Influence of carboxymethylcellulose on the physicochemical rheological and sensory attributes of a low-fat Domiati cheese. International Journal of Dairy Technology 66:505−11

doi: 10.1111/1471-0307.12065
[12]

Al Juhaimi F, Özcan MM, Ghafoor K, Babiker EE, Hussain S. 2018. Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils. Journal of Food Science and Technology 55:3163−73

doi: 10.1007/s13197-018-3244-5
[13]

Al Tamimi JZ. 2016. Effects of almond milk on body measurements and blood pressure. Food and Nutrition Sciences 7:466−77

doi: 10.4236/fns.2016.76048
[14]

Awad RA, Salama WM and Farahat AM. 2014. Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue. Acta Scientiarum Polonorum Technologia Alimentaria 13:55−64

doi: 10.17306/J.AFS.2014.1.5
[15]

Møller KK, Rattray FP, Bredie WLP, Høier E, Ardö Y. 2013. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. Journal of Dairy Science 96:1953−71

doi: 10.3168/jds.2012-5524
[16]

Mortensen G, Sørensen J, Stapelfeldt H. 2002. Comparison of peroxide value methods used for semihard cheeses. Journal of Agricultural and Food Chemistry 50:5007−11

doi: 10.1021/jf0200220
[17]

Boreczek J, Litwinek D, Żylińska-Urban J, Izak D, Buksa K, et al. 2020. Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour. MicrobiologyOpen 9:e1009

doi: 10.1002/mbo3.1009
[18]

American Association of Cereal Chemists (AACC). 2000. Approved methods of the American association of cereal chemists. Vol. 1. St. Paul, MN: Cereals & Grains Association. www.cerealsgrains.org/resources/methods

[19]

Tavakoli M, Jamali MR, Nezhadali A. 2021. Ultrasound-assisted dispersive liquid–liquid microextraction (DLLME) based on solidification of floating organic drop using a deep eutectic solvent for simultaneous preconcentration and determination of nickel and cobalt in food and water samples. Analytical Letters 54:2863−73

doi: 10.1080/00032719.2021.1897990
[20]

Possas A, Bonilla-Luque OM and Valero A. 2021. From cheese-making to consumption: exploring the microbial safety of cheeses through predictive microbiology models. Foods 10:355

doi: 10.3390/foods10020355
[21]

Masotti F, Cattaneo S, Stuknytė M, De Noni I. 2018. Status and developments in analogue cheese formulations and functionalities. Trends in Food Science & Technology 74:158−69

doi: 10.1016/j.jpgs.2018.02.016
[22]

Abou-Soliman NHI, Awad S, El-Sayed MI. 2020. The impact of microbial transglutaminase on the quality and antioxidant activity of camel-milk soft cheese. Food and Nutrition Sciences 11:153

doi: 10.4236/fns.2020.113012
[23]

Tometri SS, Ahmady M, Ariaii P, Soltani MS. 2020. Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef. Journal of Food Measurement and Characterization 14:3333−44

doi: 10.1007/s11694-020-00578-y
[24]

Nwamba MC, Sun F, Mukasekuru MR, Song G, Harindintwali JD, et al. 2021. Trends and hassles in the microbial production of lactic acid from lignocellulosic biomass. Environmental Technology & Innovation 21:101337

doi: 10.1016/j.eti.2020.101337
[25]

Ramadan MF, Selim Asker MM. 2009. Antimicrobical and antivirial impact of novel quercetin‐enriched lecithin. Journal of Food Biochemistry 33:557−71

doi: 10.1111/j.1745-4514.2009.00237.x
[26]

Soud SS, Azzal GY. 2015. Isolation, characterization and anti-bacterial activity of lecithin from egg yolk. Basrah Journal of Veterinary Research 14:61−68

doi: 10.23975/bjvetr.2022.174024
[27]

Arvanitoyannis I, Varzakas T, Kiokias S and Labropoulos A. 2010. Lipids, fats, and oils. In Advances in Food Biochemistry, ed. Yildiz, F. Boca Raton: CRC Press. pp. 131−201 doi: 10.1201/9781420007695-c5

[28]

Galus S, Kadzińska J. 2015. Food applications of emulsion-based edible films and coatings. Trends in Food Science & Technology 45:273−83

doi: 10.1016/j.jpgs.2015.07.011
[29]

Benbettaïeb N, Debeaufort F, Karbowiak T. 2019. Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity. Critical Reviews in Food Science and Nutrition 59:3431−55

doi: 10.1080/10408398.2018.1494132
[30]

Selli S, Guclu G, Sevindik O, Kelebek H. 2022. Biochemistry, antioxidant, and antimicrobial properties of hazelnut (Corylus avellana L.) oil. In Multiple Biological Activities of Unconventional Seed Oils, ed. Mariod AA. USA: Academic Press. ‏pp. 397−412 doi: 10.1016/B978-0-12-824135-6.00012-X

[31]

Benakatti VB, Patil AP, Sajjanar J, Shetye SS, Amasi UN, et al. 2017. Evaluation of antibacterial effect and dimensional stability of self-disinfecting irreversible hydrocolloid: an in vitro study. The Journal of Contemporary Dental Practice 18:887−92

doi: 10.5005/jp-journals-10024-2144
[32]

Jiang L, Wang W, Wen P, Shen M, Li H, et al. 2020. Two water-soluble polysaccharides from mung bean skin: physicochemical characterization, antioxidant and antibacterial activities. Food Hydrocolloids 100:105412

doi: 10.1016/j.foodhyd.2019.105412
[33]

Nikolić VV, Žilić S, Simić M, Perić V. 2020. Black soya bean and black Chia seeds as a source of nutrients and bioactive compounds with health benefits. Food and Feed Research 47:99−107

doi: 10.5937/ffr47-29424
[34]

Srivastava VC, Mall ID, Mishra IM. 2008. Optimization of parameters for adsorption of metal ions onto rice husk ash using Taguchi's experimental design methodology. Chemical Engineering Journal 140:136−44

doi: 10.1016/j.cej.2007.09.030
[35]

Dilika F, Bremner PD, Meyer JJ. 2000. Antibacterial activity of linoleic and oleic acids isolated from Helichrysum pedunculatum: a plant used during circumcision rites. Fitoterapia 71:450−52

doi: 10.1016/S0367-326X(00)00150-7
[36]

Mattice KD, Marangoni AG. 2020. Physical properties of plant-based cheese products produced with zein. Food Hydrocolloids 105:105746

doi: 10.1016/j.foodhyd.2020.105746
[37]

Dimitreli G, Thomareis AS. 2009. Instrumental textural and viscoelastic properties of processed cheese as affected by emulsifying salts and in relation to its apparent viscosity. International Journal of Food Properties 12:261−75

doi: 10.1080/10942910802256164
[38]

Gampala P, Brennan CS. 2008. Potential starch utilisation in a model processed cheese system. Starch - Stärke 60:685−89

doi: 10.1002/star.200800011
[39]

Kitta K, Ebihara M, Iizuka T, Yoshikawa R, Isshiki K, et al. 2005. Variations in lipid content and fatty acid composition of major non-glutinous rice cultivars in Japan. Journal of Food Composition and Analysis 18:269−78

doi: 10.1016/j.jfca.2004.10.001
[40]

Özdemir M, Açkurt F, Kaplan M, Yıldız M, Löker M, et al. 2001. Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability. Food Chemistry 73:411−15

doi: 10.1016/S0308-8146(00)00315-0
[41]

Paszczyk B, Polak-Śliwińska M, Zielak-Steciwko AE. 2022. Chemical composition, fatty acid profile, and lipid quality indices in commercial ripening of cow cheeses from different seasons. Animals 12:198

doi: 10.3390/ani12020198
[42]

Ørskov KE, Christensen LB, Wiking L, Hannibal T, Hammershøj M. 2021. Imitation cheese – new insights to relations between microstructure and functionality. Food Structure 29:100206

doi: 10.1016/j.foostr.2021.100206
[43]

Hsieh KC, Lin TC, Kuo MI. 2022. Effect of whole Chia seed flour on gelling properties, microstructure and texture modification of tofu. LWT 154:112676

doi: 10.1016/j.lwt.2021.112676
[44]

Islam M, Alharbi MA, Alharbi NK, Rafiq S, Shahbaz M, et al. 2022. Effect of inulin on organic acids and microstructure of synbiotic cheddar-type cheese made from buffalo milk. Molecules 27:5137

doi: 10.3390/molecules27165137
[45]

Leong TSH, Ong L, Gamlath CJ, Gras SL, Ashokkumar M, et al. 2020. Formation of cheddar cheese analogues using canola oil and ultrasonication – a comparison between single and double emulsion systems. International Dairy Journal 105:104683

doi: 10.1016/j.idairyj.2020.104683
[46]

Aini N, Prihananto V, Sustriawan B, Romadhon D, Ramadhan RN. 2019. The formulation of cheese analogue from sweet corn extract. International Journal of Food Science 2019:862483

doi: 10.1155/2019/8624835
[47]

Mitra J, Jha A, Alam T, Singh DS, Ranjan SK, et al. 2013. Sensory and textural properties of tofu manufactured by blending buffalo milk. Asian Journal of Dairy and Food Research 32:135−38

[48]

Cunha CR, Dias AI, Viotto WH. 2010. Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat. Food Research International 43:723−29

doi: 10.1016/j.foodres.2009.11.009
[49]

Ferawati F, Hefni M, Östbring K, Witthöft C. 2021. The application of pulse flours in the development of plant-based cheese analogues: proximate composition, color, and texture properties. Foods 10:2208

doi: 10.3390/foods10092208
[50]

Matias NS, Bedani R, Castro IA and Saad SMI. 2014. A probiotic soy-based innovative product as an alternative to petit-Suisse cheese. LWT - Food Science and Technology 59:411−17

doi: 10.1016/j.lwt.2014.05.054
[51]

Lim TJ, Easa AM, Karim AA, Bhat R, Liong MT. 2011. Development of soy-based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin. British Food Journal 113:1147−72

doi: 10.1108/00070701111174587
[52]

Khiabanian NO, Motamedzadegan A, Raisi SN, Alimi M. 2022. Structure−rheology characterization of whey-less Feta cheese containing milk protein concentrate/soy protein isolate. Korea-Australia Rheology Journal 34:35−49

doi: 10.1007/s13367-022-00020-3