Ethical, environmental and health concerns around dairy products are driving a fast‐growing
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …

Animal protein provides unique sensory and textural properties to foods that are not easily
replicated when replaced with plant-based alternatives. Food scientists and researchers are …

Consumer interest and research in plant-based dairy analogues has been growing in recent
years because of increasingly negative implications of animal-derived products on human …

Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products,
and as such, the food industry is responding by developing a variety of different plant-based …

In this review, some recognized modifications utilized in the preparation of soy cheese and
cheese analogs produced with soymilk are discussed. Soymilk is an inexpensive, nutritive …

Purpose The aim of this study was to compare the organoleptic attributes and meltability of
selected, commercial dairy-free imitation cheeses (DFICs) with those of their dairy …

Soy-cheese was produced from blends of soymilk and tiger nut milk at varying proportions of
100: 0, 95: 5, 90: 10, 85: 5, 80: 20 and 75: 25 respectively. The proximate, mineral and …

Plant-based protein foods are important products for sustainability, health, and ecosystem.
Although vegans/vegetarians prefer these products, they have not received a widespread …

In this study, the possibility of producing a cheese-like product from the partial substitution of
soy milk with almond milk was investigated. The extracted almond milk was mixed with soy …

Australian sweet lupin, the largest legume crop grown in Western Australia, is receiving
global attention from the producers of new foods. To understand the effect of protein on …