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Formation and Physical Properties of Yogurt
W. J. Lee (Lee WJ), J. A. Lucey (Lucey JA)
Asian-Australas J Anim Sci. 2010;23(9):1127-1136. Published online 2010 Aug 20 DOI: https://doi.org/10.5713/ajas.2010.r.05
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Rina Hasniyati, Eva Yuniritha, Rince Alfia Fadri
IOP Conference Series: Earth and Environmental Science.2022; 1097(1): 012021. CrossRef Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt
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Foods.2022; 11(23): 3799. CrossRef Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels
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Foods.2022; 11(19): 2932. CrossRef Functional Low-fat Set Yogurt Enhanced with Microbial Exo-polysaccharides-mediated Anticancer Activity
Manal Khider, Mahmoud Zaki El-Readi, Salah Abdalrahim, Abdel Naser Zohri, Ibrahim M. Ibrahim, Hussein H. Abulreesh, Iqbal Ahmad, Khaled Elbanna
Journal of Pure and Applied Microbiology.2022; 16(4): 2601. CrossRef Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review
Hira Javed, Shafia Arshad, Amina Arif, Faiqa Shaheen, Zeemal Seemab, Shafqat Rasool, Hafiza Sobia Ramzan, Hafiz Muhammad Arsalan, Saif Ahmed, Javed Iqbal Watto
Czech Journal of Food Sciences.2022; 40(5): 331. CrossRef Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser
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International Dairy Journal.2021; 114: 104938. CrossRef Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt
Jorge Pérez, Margarita Arteaga, Ricardo Andrade, Alba Durango, Jairo Salcedo
Heliyon.2021; 7(1): e05987. CrossRef Vibrations as a cause of texture defects during the acid-induced coagulation of milk – Fluid dynamic effects and their impact on physical properties of stirred yogurt
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Journal of Food Engineering.2021; 292: 110254. CrossRef Microstructure and rheology of acid milk gels and stirred yoghurts –quantification of process-induced changes by auto- and cross correlation image analysis
Sandra Beyer Gregersen, Zachary James Glover, Lars Wiking, Adam Cohen Simonsen, Karina Bertelsen, Bent Pedersen, Kristian Raaby Poulsen, Ulf Andersen, Marianne Hammershøj
Food Hydrocolloids.2021; 111: 106269. CrossRef Effect of manganese sulfate and vitamin B12 on the properties of physicochemical, textural, sensory and bacterial growth of set yogurt
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Journal of Food Measurement and Characterization.2021; 15(2): 1190. CrossRef Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time
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Food Science & Nutrition.2021; 9(1): 197. CrossRef Physicochemical, rheological, and microbiological properties of lactose‐free functional yogurt supplemented with fructooligosaccharides
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International Journal of Food Science & Technology.2021; 56(4): 1712. CrossRef Preparation and properties of children food after weaning using camels’ milk and guadar cereal nanoparticles
Marwa M. Desouky, Heba H. Salama
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Ruifen Li, Tijs A.M. Rovers, Tanja Christine Jæger, Wahyu Wijaya, Anni Bygvrå Hougaard, Adam Cohen Simonsen, Birte Svensson, Richard Ipsen
International Dairy Journal.2021; 115: 104946. CrossRef Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt
Siqi Li, Aiqian Ye, Harjinder Singh
Journal of Dairy Science.2021; 104(2): 1424. CrossRef Physicochemical and microbiological characteristics of camel milk yogurt as influenced by monk fruit sweetener
Alina Buchilina, Kayanush Aryana
Journal of Dairy Science.2021; 104(2): 1484. CrossRef Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties
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LWT.2021; 140: 110846. CrossRef Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt
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Applied Sciences.2021; 11(2): 545. CrossRef Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder
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International Dairy Journal.2021; 116: 104956. CrossRef Effects of yam (Dioscorea opposita Thunb.) juice on fermentation and textural attributes of set-style skimmed yoghurt
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Journal of Food Measurement and Characterization.2021; 15(3): 2220. CrossRef Technological strategies to improve gelation properties of legume proteins with the focus on lupin
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Innovative Food Science & Emerging Technologies.2021; 68: 102634. CrossRef Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace
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International Journal of Food Engineering.2021; 17(2): 131. CrossRef Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
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International Journal of Food Science & Technology.2021; 56(6): 2992. CrossRef
Effect of lotus (
Nelumbo
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British Food Journal.2021; 123(7): 2571. CrossRef Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt
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International Journal of Dairy Technology.2021; 74(2): 332. CrossRef Evaluation of lactose oxidase as enzymatic antifungal control for Penicillium spoilage in yogurt
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Journal of Dairy Science.2021; 104(5): 5208. CrossRef Nano-encapsulated Iron and Folic Acid-Fortified Functional Yogurt Enhance Anemia in Albino Rats
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International Journal of Food Science.2021; 2021: 1. CrossRef Impact of fiber-rich donkey milk yogurt on apparent viscosity and sensory acceptance
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LWT.2021; 145: 111494. CrossRef Production and use of eco‐friendly selenium nanoparticles in the fortification of yoghurt
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Journal of the Korean Society of Food Science and Nutrition.2021; 50(5): 491. CrossRef Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives
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Comprehensive Reviews in Food Science and Food Safety.2021; 20(4): 3858. CrossRef Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation
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Foods.2021; 10(7): 1582. CrossRef Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception
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Fluids.2021; 6(7): 251. CrossRef Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties
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Molecules.2021; 26(20): 6187. CrossRef Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis
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Nutrition Reviews.2021; 79(Supplement): 4. CrossRef Exploring the Antecedents of Organic Food Purchase Intention: An Extension of the Theory of Planned Behavior
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International Food Research Journal.2021; 28(1): 110. CrossRef PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.)
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Food Science and Biotechnology.2020; 29(1): 109. CrossRef High Energy Efficient System Design for Incubation Process and Cooling of Yoghurt
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Food Science and Technology.2020; 40(2): 361. CrossRef Inline control of yoghurt fermentation process using a near infrared light backscatter sensor
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Journal of Dairy Science.2020; 103(3): 2139. CrossRef Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16
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International Dairy Journal.2020; 105: 104665. CrossRef Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception
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Annals of Agricultural Sciences.2020; 65(1): 59. CrossRef Effect of calcium chloride addition on properties of acid-rennet gels
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International Dairy Journal.2020; 106: 104707. CrossRef Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses
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IOP Conference Series: Earth and Environmental Science.2020; 462(1): 012014. CrossRef On the efficacy of dielectric spectroscopy in the identification of onset of the various stages in lactic acid coagulation of milk
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Journal of Microwave Power and Electromagnetic Energy.2020; 54(2): 161. CrossRef Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour
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Food Hydrocolloids.2020; 108: 106005. CrossRef Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion
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LWT.2020; 129: 109571. CrossRef Impact of pomegranate peel as prebiotic in bio-yoghurt
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British Food Journal.2020; 122(9): 2911. CrossRef Interactions of Native and Denatured Whey Proteins with Caseins and Polysaccharides
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Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi.2020; 6(1): 180. CrossRef Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk
Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho, Bruno Ricardo de Castro Leite Junior, Miguel Meirelles de Oliveira
LWT.2020; 130: 109557. CrossRef Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt
Lili Zhao, Ran Feng, Xueying Mao
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International Dairy Journal.2020; 109: 104780. CrossRef Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt
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Journal of the Science of Food and Agriculture.2020; 100(14): 5260. CrossRef Biochemical and Antioxidant Activity of Yogurt Supplemented with
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Food Science of Animal Resources.2020; 40(4): 613. CrossRef Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products
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Microorganisms.2020; 8(8): 1101. CrossRef Dark red kidney bean (Phaseolus vulgaris L.) protein hydrolysates inhibit the growth of oxidizing substances in plain yogurt
Ayesha Sarker, Sajan Chakraborty, Mukta Roy
Journal of Agriculture and Food Research.2020; 2: 100062. CrossRef Influence of fat substitution by inulin on fermentation process and physical properties of set yoghurt evaluated by an optical sensor
Oscar Arango, Antonio José Trujillo, Manuel Castillo
Food and Bioproducts Processing.2020; 124: 24. CrossRef Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time
Aneta Brodziak, Jolanta Król, Joanna Barłowska, Anna Teter, Mariusz Florek
Animals.2020; 10(8): 1350. CrossRef Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms
Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho, Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira
International Dairy Journal.2020; 111: 104833. CrossRef Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids
Bhawna Sobti, Mustapha Mbye, Huda Alketbi, Alya Alnaqbi, Aysha Alshamisi, Muna Almeheiri, Haleimah Seraidy, Tholkappiyan Ramachandran, Fathalla Hamed, Afaf Kamal-Eldin
International Journal of Food Properties.2020; 23(1): 1347. CrossRef Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health
Maite Iriondo-DeHond, José Manuel Blázquez-Duff, María Dolores del Castillo, Eugenio Miguel
Foods.2020; 9(9): 1199. CrossRef Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurt
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Scientific African.2020; 9: e00521. CrossRef Probiotic and Antioxidant Potential of Lactobacillus reuteriLR12 and Lactobacillus lactisLL10 Isolated from Pineapple Puree and Quality Analysis of Pineapple-Flavored Goat Milk Yoghurt during Storage
Naif Abdullah Al-Dhabi, Mariadhas Valan Arasu, Ponnuswamy Vijayaraghavan, Galal Ali Esmail, Veeramuthu Duraipandiyan, Young Ock Kim, Hyungsuk Kim, Hak-Jae Kim
Microorganisms.2020; 8(10): 1461. CrossRef Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca-caseinate and spirulina
Atallah A Atallah, Osama M Morsy, Dalia G Gemiel
International Journal of Food Properties.2020; 23(1): 1678. CrossRef Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk.
Himoonga Bernard Moonga, Sijmen E. Schoustra, Anita R. Linnemann, Joost van den Heuvel, John Shindano, Eddy J. Smid
LWT.2020; : 110350. CrossRef Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt
Karina Delgado, Carla Vieira, Ilyes Dammak, Beatriz Frasão, Ana Brígida, Marion Costa, Carlos Conte-Junior
Molecules.2020; 25(20): 4638. CrossRef Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas
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Xiao Song, Xiaomeng Sun, Qingfeng Ban, Jianjun Cheng, Siyu Zhang, Mingruo Guo
Journal of Food Science.2020; 85(11): 3927. CrossRef
Physicochemical properties of
Ocimum sanctum
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Mohit Mittal, Ankush Thakur, Ravinder Kaushik, Prince Chawla
Journal of Food Processing and Preservation.2020;[Epub] CrossRef Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review
Rebecca Kowalski, Erika Gustafson, Matthew Carroll, Elvira Gonzalez de Mejia
Antioxidants.2020; 9(12): 1194. CrossRef Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats
Farah Salina Hussin, Shyan Yea Chay, Mohammad Zarei, Anis Shobirin Meor Hussin, Wan Zunairah Wan Ibadullah, Nurul Dhania Zaharuddin, Hazrati Wazir, Nazamid Saari
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Winiati P. Rahayu, Suliantari Suliantari, Umi Kartika Safitri, Wibisono Adhi
Jurnal Teknologi dan Industri Pangan.2020; 31(2): 138. CrossRef Real-Time Monitoring of Yogurt Fermentation Process by Aquaphotomics Near-Infrared Spectroscopy
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Sensors.2020; 21(1): 177. CrossRef Preparation and Characterization of Functional Yoghurt Using Incorporated Encapsulated Curcumin by Caseinate
Samera Hassan She, Tarek Nour Solim
International Journal of Dairy Science.2020; 16(1): 11. CrossRef Determination of the effects of propolis ethanolic extract on some properties of fruit yoghurt during storage
Fazıl GÜNEY, Ömer ERTÜRK
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi.2020; 25(2): 145. CrossRef Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation
Monika Brückner-Gühmann, Albina Benthin, Stephan Drusch
Food Hydrocolloids.2019; 86: 146. CrossRef A new synbiotic dairy food containing lactobionic acid and Lactobacillus casei
Cristina García, Lucía Bautista, Manuel Rendueles, Mario Díaz
International Journal of Dairy Technology.2019; 72(1): 47. CrossRef Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow’s, goat’s and sheep’s milk
Samuel Verdú, José M. Barat, Raúl Grau
Food Chemistry.2019; 274: 46. CrossRef Processing of high-protein yoghurt – A review
Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling-Olav Rukke, Tom Kristian Hoffmann, Anne-Grethe Johansen, Siv B. Skeie
International Dairy Journal.2019; 88: 42. CrossRef Effect of açaí pulp, cheese whey, and hydrolysate collagen on the characteristics of dairy beverages containing probiotic bacteria
Jéssica da Mata Rigoto, Taís Helena Santos Ribeiro, Natália Stevanato, Anderson Reginaldo Sampaio, Suelen Pereira Ruiz, Beatriz Cervejeira Bolanho
Journal of Food Process Engineering.2019;[Epub] CrossRef Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity
Insaf Samira Benhouna, Arnaud Heumann, Aurélie Rieu, Jean Guzzo, Mabrouk Kihal, Guessas Bettache, Dominique Champion, Christian Coelho, Stephanie Weidmann
International Dairy Journal.2019; 90: 88. CrossRef Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk
K. Sanchez Alan, J. Subbiah, K.A. Schmidt
Journal of Dairy Science.2019; 102(2): 1096. CrossRef Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties
Marine Moussier, Delphine Huc-Mathis, Camille Michon, Véronique Bosc
Journal of Food Engineering.2019; 249: 1. CrossRef Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk
Elisa Lam, Don Otter, Thom Huppertz, Peng Zhou, Yacine Hemar
International Dairy Journal.2019; 92: 59. CrossRef Starches of two water yam (Dioscorea alata) varieties used as congeals in yogurt production
Charles Tortoe, Paa T. Akonor, Jemima Ofori
Food Science & Nutrition.2019; 7(3): 1053. CrossRef Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt
Kenneth Kieserling, Tuyet M. Vu, Stephan Drusch, Sebastian Schalow
Food Hydrocolloids.2019; 94: 152. CrossRef Process standardization for enhancing biofunctionality of dahi
Sarkar S
Journal of Nutritional Health & Food Engineering.2019;[Epub] CrossRef Structure formation and rheological properties of pea protein-based gels
M. Klost, S. Drusch
Food Hydrocolloids.2019; 94: 622. CrossRef Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer
Kang Xu, Mengmeng Guo, Jinhua Du, Zhihai Zhang
International Journal of Biological Macromolecules.2019; 133: 117. CrossRef Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt
Nurul Farhana Fazilah, Nurmelissa Hanani Hamidon, Arbakariya B. Ariff, Mohd Ezuan Khayat, Helmi Wasoh, Murni Halim
Molecules.2019; 24(7): 1422. CrossRef Tailoring cream by modifying the composition of the fat and interfacial proteins to modulate stirred milk gel texture
Marine Moussier, Delphine Huc-Mathis, Camille Michon, Cyril Chaudemanche, Véronique Bosc
International Dairy Journal.2019; 96: 102. CrossRef Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale
Belén García‐Gómez, Ángeles Romero‐Rodríguez, Lourdes Vázquez‐Odériz, Nieves Muñoz‐Ferreiro, Manuel Vázquez
International Journal of Dairy Technology.2019; 72(3): 388. CrossRef Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels
Monika Brückner-Gühmann, Marija Banovic, Stephan Drusch
Food Hydrocolloids.2019; 96: 201. CrossRef Skim yoghurt with microbial transglutaminase: evaluation of consumer acceptance
Belén García-Gómez, Ángeles Romero-Rodríguez, Lourdes Vázquez-Odériz, Nieves Muñoz-Ferreiro, Manuel Vázquez
CyTA - Journal of Food.2019; 17(1): 280. CrossRef Physicochemical Characteristics and Antioxidant Capacity of Bio Drinking Yoghurt Fortified with Salvia officinalis Extract
Eman Habib, Sameh Awad, Sherif Shamsia, Hamed Ziena
Asian Journal of Biological Sciences.2019; 12(3): 430. CrossRef Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics
Rui Li, Qi Ding, Xin-Huai Zhao
Foods.2019; 8(6): 181. CrossRef Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt
Tianqi Fang, Xue Shen, Juncai Hou, Mingruo Guo
LWT.2019; 115: 108268. CrossRef Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture
Adrian Körzendörfer, Johannes Schäfer, Jörg Hinrichs, Stefan Nöbel
Journal of Dairy Science.2019; 102(9): 7826. CrossRef Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels
Noemi Caruggi, Mara Lucisano, Aberham Hailu Feyissa, Saeed Rahimi Yazdi, Mohammad Amin Mohammadifar
Food Biophysics.2019; 14(3): 249. CrossRef Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis
Camila de Campo, Renato Queiroz Assis, Médelin Marques da Silva, Tania Maria Haas Costa, Karina Paese, Silvia Stanisçuaski Guterres, Alessandro de Oliveira Rios, Simone Hickmann Flôres
Food Chemistry.2019; 301: 125230. CrossRef Effect of different freezing and storage condition on the physical properties of protein coagulum (Firm Tofu)
Rajib L. Poudyal, Rika Kobayashi, Toru Suzuki, Manabu Watanabe
International Journal of Refrigeration.2019; 107: 11. CrossRef Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets
Jonathan B. Magan, John T. Tobin, Tom F. O'Callaghan, Alan L. Kelly, Mark A. Fenelon, Deirdre Hennessy, Noel A. McCarthy
Journal of Dairy Science.2019; 102(11): 9611. CrossRef Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid
H.M. Buitrago Mora, M.A. Piñeros, D. Espinosa Moreno, S. Restrepo Restrepo, J.E.C. Cardona Jaramillo, Ó.A. Álvarez Solano, M. Fernandez-Niño, A.F. González Barrios
Journal of Dairy Science.2019; 102(11): 9749. CrossRef Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin
Abid Sarwar, Tariq Aziz, Sam Al-Dalali, Xiao Zhao, Jian Zhang, Jalal ud Din, Chao Chen, Yongqiang Cao, Zhennai Yang
Foods.2019; 8(10): 468. CrossRef Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder
Dilek Say, Mostafa Soltani, Nuray Guzeler
Journal of Food Processing and Preservation.2019;[Epub] CrossRef Physical and hedonic properties of cow milk yogurt containing different levels of avocado pulp (Perseaamericana, Mill)
Atmanaji, B S Hertanto, A Pramono
IOP Conference Series: Materials Science and Engineering.2019; 633(1): 012049. CrossRef Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products
Yan-Shi Ma, Hui-Juan Zhao, Xin-Huai Zhao
Foods.2019; 8(10): 501. CrossRef Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt
Wedad Mohamed El-Kholy, Tarek Nour Soliman, Amira Muhammad Galal Darwish, Walid Elfalleh
PLOS ONE.2019; 14(10): e0222789. CrossRef Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow’s Milk: Effects of Enzyme and Thickening Agents
J Sumarmono, T Setyawardani, A H D Rahardjo
IOP Conference Series: Earth and Environmental Science.2019; 372(1): 012064. CrossRef Effect of fermentation temperature and culture concentration on microbial and physicochemical properties of cow and goat milk yogurt
Ibrahim Aldaw Ibrahim, Rifda Naufalin, Erminawati, Hidayah Dwiyanti
IOP Conference Series: Earth and Environmental Science.2019; 406(1): 012009. CrossRef Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages
Tatiana Nunes Amaral, Luciana Affonso Junqueira, Mônica Elisabeth Torres Prado, Marcelo Angelo Cirillo, Luiz Ronaldo de Abreu, Fabiano Freire Costa, Jaime Vilela de Resende
Food Hydrocolloids.2018; 79: 331. CrossRef Effect of pullulan on the physicochemical properties of yoghurt
Katarzyna Kycia, Anna Chlebowska‐Śmigiel, Małgorzata Gniewosz, Ewa Sokół
International Journal of Dairy Technology.2018; 71(1): 64. CrossRef Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing
Gangani Uduwerella, Jayani Chandrapala, Todor Vasiljevic
International Journal of Dairy Technology.2018; 71(1): 71. CrossRef Application of new insoluble dietary fibres from triticale as supplement in yoghurt – effects on physico‐chemical, rheological and quality properties
Jelena Miocinovic, Nikola Tomic, Biljana Dojnov, Igor Tomasevic, Sanja Stojanovic, Ilija Djekic, Zoran Vujcic
Journal of the Science of Food and Agriculture.2018; 98(4): 1291. CrossRef Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk
Alline Artigiani Lima Tribst, Luma Rossi Ribeiro, Bruno Ricardo de Castro Leite Junior, Miguel Meirelles de Oliveira, Marcelo Cristianini
International Dairy Journal.2018; 78: 36. CrossRef Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival
Karen Cristina Guedes Silva, Eliza Cristina Cezarino, Mariano Michelon, Ana Carla Kawazoe Sato
LWT.2018; 89: 503. CrossRef Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt
Sophia Bao Xian Ng, Phuong T. M. Nguyen, Bhesh Bhandari, Sangeeta Prakash
Journal of Texture Studies.2018; 49(3): 274. CrossRef Physicochemical and sensory properties of yogurts containing sacha inchi (Plukenetia volubilis L.) seeds and β-glucans from Ganoderma lucidum
Ana-Milena Vanegas-Azuero, Luis-Felipe Gutiérrez
Journal of Dairy Science.2018; 101(2): 1020. CrossRef Flaxseed mucilage: A natural stabilizer in stirred yogurt
Sara Basiri, Naghmeh Haidary, Seyed Shahram Shekarforoush, Mehrdad Niakousari
Carbohydrate Polymers.2018; 187: 59. CrossRef Vibration-induced particle formation during yogurt fermentation—Effect of frequency and amplitude
Adrian Körzendörfer, Philipp Temme, Eberhard Schlücker, Jörg Hinrichs, Stefan Nöbel
Journal of Dairy Science.2018; 101(5): 3866. CrossRef Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk
Hanh T.H. Nguyen, Saeedeh Afsar, Li Day
Food Research International.2018; 108: 423. CrossRef Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures
Dajana V. Vukić, Vladimir R. Vukić, Spasenija D. Milanović, Mirela D. Ilicić, Katarina G. Kanurić
Journal of Food Science and Technology.2018; 55(6): 2180. CrossRef Zeta Potential of Food Matrices
C. Cano-Sarmiento, D. I. Téllez-Medina, R. Viveros-Contreras, M. Cornejo-Mazón, C. Y. Figueroa-Hernández, E. García-Armenta, L. Alamilla-Beltrán, H. S. García, G. F. Gutiérrez-López
Food Engineering Reviews.2018; 10(3): 113. CrossRef Physicochemical properties of mulberry extract and silk protein added yogurt fermented with lactic acid bacteria isolated from vinegar and kimchi
Seong-Yeop Jeong, Suna Kang, Min Joo Kim, Eun Seon Kang, Xuangao Wu, Na Ra Lee, Sunmin Park
Journal of Applied Biological Chemistry.2018; 61(1): 17. CrossRef Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance
Breanna McArthur, Robert Considine, Richard Mattes
Nutrients.2018; 10(6): 710. CrossRef Moringa oleifera seed extracts as promising natural thickening agents for food industry: Study of the thickening action in yogurt production
Pedro H.F. Cardines, Aline T.A. Baptista, Raquel G. Gomes, Rosângela Bergamasco, Angélica M.S. Vieira
LWT.2018; 97: 39. CrossRef Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A1A1 and A2A2 β-casein phenotypes
Hanh T.H. Nguyen, Heike Schwendel, Duane Harland, Li Day
Food Research International.2018; 112: 217. CrossRef Formation and structural properties of acid-induced casein–agar double networks: Role of gelation sequence
Jian Sun, Fazheng Ren, Yuanyuan Chang, Pengjie Wang, Yuan Li, Hao Zhang, Jie Luo
Food Hydrocolloids.2018; 85: 291. CrossRef Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt
Nurul Farhana Fazilah, Arbakariya B. Ariff, Mohd Ezuan Khayat, Leonardo Rios-Solis, Murni Halim
Journal of Functional Foods.2018; 48: 387. CrossRef Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt
Olayinka Jayeola, Eugene Yahaya, Olalekan Ogunwolu, Richard Igbinadolor, Chuka Mokwunye
African Journal of Food Science.2018; 12(8): 204. CrossRef Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt
Melike Demirkol, Zekai Tarakci
LWT.2018; 97: 770. CrossRef Effects of polymerised whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt
Mu Wang, Cuina Wang, Fen Gao, Mingruo Guo
Journal of Microencapsulation.2018; 35(5): 504. CrossRef Improving the Textural Properties of Yogurt Fortified with Milk Proteins
Berrak Delikanli, Tulay Ozcan
Journal of Food Processing and Preservation.2017; 41(5): e13101. CrossRef Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin
Jia Shi, Yan-Ping Han, Xin-Huai Zhao
CyTA - Journal of Food.2017; 15(2): 320. CrossRef Effect of conjugated linoleic acid supplementation on the microbial, physical, chemical and sensory properties of yoghurt
Toni‐Jone Faihst, Jacobus Myburgh, Carina Bothma, Celia Hugo, Arno Hugo
International Journal of Dairy Technology.2017; 70(2): 228. CrossRef Modification and Application of Dietary Fiber in Foods
Yue-yue Yang, Sen Ma, Xiao-xi Wang, Xue-ling Zheng
Journal of Chemistry.2017; 2017: 1. CrossRef The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt
Ashwini Gengatharan, Gary A. Dykes, Wee-Sim Choo
LWT.2017; 80: 437. CrossRef Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties
Esmeralda Santillán-Urquiza, Miguel Ángel Méndez-Rojas, Jorge Fernando Vélez-Ruiz
LWT.2017; 80: 462. CrossRef Particle formation induced by sonication during yogurt fermentation – Impact of exopolysaccharide-producing starter cultures on physical properties
Adrian Körzendörfer, Stefan Nöbel, Jörg Hinrichs
Food Research International.2017; 97: 170. CrossRef Packaging material type affects the quality characteristics of Aloe- probiotic lassi during storage
Ajay Kumar, Shaik Abdul Hussain, Panjagari Narender Raju, Ashish Kumar Singh, Ram Ran Bijoy Singh
Food Bioscience.2017; 19: 34. CrossRef Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage
Mohamed Barkallah, Mouna Dammak, Ibtihel Louati, Faiez Hentati, Bilel Hadrich, Tahar Mechichi, Mohamed Ali Ayadi, Imen Fendri, Hamadi Attia, Slim Abdelkafi
LWT.2017; 84: 323. CrossRef Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
Phuong T.M. Nguyen, Olena Kravchuk, Bhesh Bhandari, Sangeeta Prakash
Food Hydrocolloids.2017; 72: 90. CrossRef Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties
Somayeh Pakseresht, Mostafa Mazaheri Tehrani, Seyed Mohammad Ali Razavi
Journal of Food Science and Technology.2017; 54(8): 2351. CrossRef Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt
Hassan Barakat, Mohamed F. Y. Hassan
Food and Nutrition Sciences.2017; 08(07): 746. CrossRef Molecular Characterization, Structural Modeling, and Evaluation of Antimicrobial Activity of Basrai Thaumatin-Like Protein against Fungal Infection
Nusrat Yasmin, Mahjabeen Saleem, Mamoona Naz, Roquyya Gul, Hafiz Muzzammel Rehman
BioMed Research International.2017; 2017: 1. CrossRef Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt
Nicoletta A. Miele, Erliza K. Cabisidan, Giuseppe Blaiotta, Serena Leone, Paolo Masi, Rossella Di Monaco, Silvana Cavella
Journal of Dairy Science.2017; 100(12): 9539. CrossRef Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design
Dóris Faria de OLIVEIRA, Daniel GRANATO, Ana Cláudia BARANA
Food Science and Technology.2017; 38(3): 413. CrossRef ROLE OF WHEY PROTEIN-CASEIN COMPLEXES ON YOGHURT TEXTURE
Md. Sultan Mahomud, Nakako Katsuno, Takahisa Nishizu
Reviews in Agricultural Science.2017; 5: 1. CrossRef Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation
Patroklos Vareltzis, Konstantinos Adamopoulos, Efstratios Stavrakakis, Athanasios Stefanakis, Athanasia M. Goula
International Journal of Dairy Technology.2016; 69(2): 191. CrossRef Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage
B.N.P. Sah, T. Vasiljevic, S. McKechnie, O.N. Donkor
LWT - Food Science and Technology.2016; 65: 978. CrossRef Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step
Aryama Mokoonlall, Jens Pfannstiel, Marlene Struch, Ralf Günter Berger, Jörg Hinrichs
Innovative Food Science & Emerging Technologies.2016; 33: 563. CrossRef Textural Properties of Acid Milk Gels: Effects of Dairy Protein Powder Rehydration State
Marie Celeste Karam, Claire Gaiani, Chadi Hosri, Raza Hussain, Joël Scher
Journal of Food Processing and Preservation.2016; 40(3): 414. CrossRef Physicochemical and sensory characteristics of yoghurts made from goat and cow milk
Roberto Germano Costa, Edvaldo Mesquita Beltrão Filho, Solange de Sousa, George Rodrigo Beltrão da Cruz, Rita de Cássia Ramos do Egypto Queiroga, Eliel Nunes da Cruz
Animal Science Journal.2016; 87(5): 703. CrossRef Role of milk protein–based products in some quality attributes of goat milk yogurt
A. Gursel, A. Gursoy, E.A.K. Anli, S.O. Budak, S. Aydemir, F. Durlu-Ozkaya
Journal of Dairy Science.2016; 99(4): 2694. CrossRef Rheological properties of fermented rice extract with probiotic bacteria and different concentrations of waxy maize starch
K.K.F.D. Costa, M.C. Garcia, K. de O. Ribeiro, M.S. Soares Junior, M. Caliari
LWT - Food Science and Technology.2016; 72: 71. CrossRef Noninvasive particle sizing using camera-based diffuse reflectance spectroscopy
Otto Højager Attermann Abildgaard, Jeppe Revall Frisvad, Viggo Falster, Alan Parker, Niels Jørgen Christensen, Anders Bjorholm Dahl, Rasmus Larsen
Applied Optics.2016; 55(14): 3840. CrossRef Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria
Xue Han, Zhe Yang, Xueping Jing, Peng Yu, Yingchun Zhang, Huaxi Yi, Lanwei Zhang
BioMed Research International.2016; 2016: 1. CrossRef Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure
Aryama Mokoonlall, Stefan Nöbel, Jörg Hinrichs
Trends in Food Science & Technology.2016; 54: 26. CrossRef Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy
Hai-Yan Yu, Li Wang, Kathryn L. McCarthy
Journal of Food and Drug Analysis.2016; 24(4): 804. CrossRef Iron‐encapsulated cold‐set whey protein isolate gel powder ‐ Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt
Pelin Onsekizoglu Bagci, Sundaram Gunasekaran
International Journal of Dairy Technology.2016; 69(4): 601. CrossRef Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt
Eda D. Pancar, Seval Andiç, Gökhan Boran
Journal of Aquatic Food Product Technology.2016; 25(6): 843. CrossRef Rheological Characteristics and Microstructure of Milk Yogurt as Influenced by Quinoa Flour Addition
Georgiana Gabriela Codină, Simona Geanina Franciuc, Silvia Mironeasa
Journal of Food Quality.2016; 39(5): 559. CrossRef Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt
Rabin Gyawali, Salam A. Ibrahim
Trends in Food Science & Technology.2016; 56: 61. CrossRef Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate
Jia Shi, Dan Li, Xin-Huai Zhao
CyTA - Journal of Food.2016; : 1. CrossRef Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt
S. Ozturkoglu-Budak, C. Akal, A. Yetisemiyen
Journal of Dairy Science.2016; 99(11): 8511. CrossRef Physicochemical Characteristics of Functional Goats’ Milk Yogurt as Affected by some Milk Heat Treatments
Marwa M. Desouky, Marwa H. EL-Gendy
International Journal of Dairy Science.2016; 12(1): 12. CrossRef Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox–Merz rule
Ali Eroglu, Kadir Bayrambaş, Zeynep Eroglu, Omer S Toker, Mustafa T Yilmaz, Safa Karaman, Mahmut Dogan
Food Science and Technology International.2016; 22(1): 31. CrossRef Probiotic Yogurt Production with Lactobacillus casei and Prebiotics
Evagelia Marinaki, Panagiotis Kandylis, Dimitra Dimitrellou, Georgios Zakynthinos, Theodoros Varzakas
Current Research in Nutrition and Food Science Journal.2016; 4(Special-Is): 48. CrossRef The quality of set‐style yoghurt responsible to partial lactose hydrolysis followed by protein cross‐linking of the skimmed milk
Yan‐Ping Han, Miao Fu, Xin‐Huai Zhao
International Journal of Dairy Technology.2015; 68(3): 427. CrossRef Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity
P. Morell, I. Hernando, E. Llorca, S. Fiszman
Food Research International.2015; 70: 64. CrossRef Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels
U. Pachekrepapol, D.S. Horne, J.A. Lucey
Journal of Dairy Science.2015; 98(5): 2843. CrossRef Evaluation of Yogurt Microstructure Using Confocal Laser Scanning Microscopy and Image Analysis
Jacob L. Skytte, Ovidiu Ghita, Paul F. Whelan, Ulf Andersen, Flemming Møller, Anders B. Dahl, Rasmus Larsen
Journal of Food Science.2015;[Epub] CrossRef Microencapsulation of ubiquinone using complex coacervation for functional yoghurt
Nadia Ahmadi, Ali Nasirpour, Mahmoud Sheikhzeinodin, Javad Keramat
Food Science and Biotechnology.2015; 24(3): 895. CrossRef Microencapsulation of stearidonic acid soybean oil in complex coacervates modified for enhanced stability
Ebenezer A. Ifeduba, Casimir C. Akoh
Food Hydrocolloids.2015; 51: 136. CrossRef Sensitivity analysis for oblique incidence reflectometry using Monte Carlo simulations
Faisal Kamran, Peter E. Andersen
Applied Optics.2015; 54(23): 7099. CrossRef Acute effects of protein composition and fibre enrichment of yogurt consumed as snacks on appetite sensations and subsequent ad libitum energy intake in healthy men
Caroline Y. Doyon, Angelo Tremblay, Laurie-Eve Rioux, Caroline Rhéaume, Katherine Cianflone, Pegah Poursharifi, Sylvie L. Turgeon
Applied Physiology, Nutrition, and Metabolism.2015; 40(10): 980. CrossRef How is an ideal satiating yogurt described? A case study with added-protein yogurts
P. Morell, B. Piqueras-Fiszman, I. Hernando, S. Fiszman
Food Research International.2015; 78: 141. CrossRef Non-Invasive Assessment of Dairy Products Using Spatially Resolved Diffuse Reflectance Spectroscopy
Otto H. A. Abildgaard, Faisal Kamran, Anders B. Dahl, Jacob L. Skytte, Frederik D. Nielsen, Carsten L. Thomsen, Peter E. Andersen, Rasmus Larsen, Jeppe R. Frisvad
Applied Spectroscopy.2015; 69(9): 1096. CrossRef The effects of using transglutaminase, exopolysaccharide‐producing starter culture and milk powder on the physicochemical, sensory and texture properties of low‐fat set yoghurt
Tuba Şanlı, Ebru Şenel, Emel Sezgin, Mehlika Benli
International Journal of Dairy Technology.2014; 67(2): 237. CrossRef Synergistic effect of milk solids and carrot cell wall particles on the rheology and texture of yoghurt gels
Amirtha Puvanenthiran, Chloe Stevovitch-Rykner, Thu H. McCann, Li Day
Food Research International.2014; 62: 701. CrossRef The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt
Hanh Thi Hong Nguyen, Lydia Ong, Christophe Lefèvre, Sandra Elizabeth Kentish, Sally Louise Gras
Food and Bioprocess Technology.2014; 7(4): 937. CrossRef Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt
R. Trejo, M. Corzo-Martínez, S. Wilkinson, K. Higginbotham, F.M. Harte
International Dairy Journal.2014; 36(1): 14. CrossRef Stabilizers: Indispensable Substances in Dairy Products of High Rheology
Madiha Tasneem, Farzana Siddique, Asif Ahmad, Umar Farooq
Critical Reviews in Food Science and Nutrition.2014; 54(7): 869. CrossRef Impact of different biopolymer networks on the digestion of gastric structured emulsions
Tim J. Wooster, Li Day, Mi Xu, Matt Golding, Sofia Oiseth, Jennifer Keogh, Peter Clifton
Food Hydrocolloids.2014; 36: 102. CrossRef Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking
Chun-Hui Chang, Bao-Hua Kong, Xin-Huai Zhao
CyTA - Journal of Food.2014; 12(3): 249. CrossRef Underlying mechanisms behind adhesion of fermented milk to packaging surfaces
Carolina Cragnell, Kristina Hansson, Thorbjörn Andersson, Bengt Jönsson, Marie Skepö
Journal of Food Engineering.2014; 130: 52. CrossRef Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties
D.D. Bong, C.I. Moraru
Journal of Dairy Science.2014; 97(3): 1259. CrossRef Textural properties of yogurts with green tea and Pu‐erh tea additive
Dorota Najgebauer‐Lejko, Daniel Żmudziński, Anna Ptaszek, Robert Socha
International Journal of Food Science & Technology.2014; 49(4): 1149. CrossRef Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture
Caroline Siefarth, Thi Tran, Peter Mittermaier, Thomas Pfeiffer, Andrea Buettner
Foods.2014; 3(2): 369. CrossRef Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt
Berrak Delikanli, Tulay Ozcan
International Journal of Dairy Technology.2014; 67(4): 495. CrossRef Interactions between acidified dispersions of milk proteins and dextran or dextran sulfate
U. Pachekrepapol, D.S. Horne, J.A. Lucey
Journal of Dairy Science.2014;[Epub] CrossRef Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk
Miguel Meirelles de Oliveira, Pedro Esteves Duarte Augusto, Adriano Gomes da Cruz, Marcelo Cristianini
Innovative Food Science & Emerging Technologies.2014; 26: 67. CrossRef Effect of enzymatic deamidation by protein-glutaminase on the textural and microstructural properties of set yoghurt
Noriko Miwa, Noriki Nio, Kenji Sonomoto
International Dairy Journal.2014; 36(1): 1. CrossRef Development of Corn Milk Yoghurt Using Mixed Culture of Lactobacillus delbruekii, Streptococcus salivarus, and Lactobacillus casei
SEDARNAWATI YASNI, AYUNI MAULIDYA
HAYATI Journal of Biosciences.2014; 21(1): 1. CrossRef Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt
Emmanuel Ohene Afoakwa
Journal of Nutritional Health & Food Engineering.2014;[Epub] CrossRef Capsicum annuum enhances l-lactate production by Lactobacillus acidophilus: Implication in curd formation
Smriti Sharma, Sriyans Jain, Girija N. Nair, Srinivasan Ramachandran
Journal of Dairy Science.2013; 96(7): 4142. CrossRef Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks
Jacieny Janne Leite Gomes, Andreza Moraes Duarte, Ana Sancha Malveira Batista, Rossana Maria Feitosa de Figueiredo, Elisabete Piancó de Sousa, Evandro Leite de Souza, Rita de Cássia Ramos do Egypto Queiroga
LWT - Food Science and Technology.2013; 54(1): 18. CrossRef Comparison and experimental validation of two potential resonant viscosity sensors in the kilohertz range
Etienne Lemaire, Martin Heinisch, Benjamin Caillard, Bernhard Jakoby, Isabelle Dufour
Measurement Science and Technology.2013; 24(8): 084005. CrossRef Effects of carrageenan and jackfruit puree on the texture of goat's milk Dadih using response surface methodology
Su Jin Chye, Zalila Ali, Noor Aziah Abdul Aziz, Ruzita Ahmad
International Journal of Dairy Technology.2013; 66(3): 424. CrossRef Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
Angela Tseng, Yanyun Zhao
Food Chemistry.2013; 138(1): 356. CrossRef Effects of Liquid Whey Protein Concentrate on Functional and Sensorial Properties of Set Yogurts and Fresh Cheese
Marta H. F. Henriques, David M. G. S. Gomes, Carlos J. D. Pereira, Maria H. M. Gil
Food and Bioprocess Technology.2013; 6(4): 952. CrossRef Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt
Maria S. Tsevdou, Evangelia G. Eleftheriou, Petros S. Taoukis
Innovative Food Science & Emerging Technologies.2013; 17: 144. CrossRef Avaliação do comportamento reológico de diferentes iogurtes comerciais
Thiago Rocha dos Santos Mathias, Kelita Carlos Silva Andrade, Cíntia Letícia da Silva Rosa, Bárbara Amorim Silva
Brazilian Journal of Food Technology.2013; 16(1): 12. CrossRef Spectral Characterisation of Dairy Products Using Photon Time-of-Flight Spectroscopy
Otto Højager Attermann Nielsen, Arman Ahamed Subash, Frederik Donbæk Nielsen, Anders Bjorholm Dahl, Jacob Lercke Skytte, Stefan Andersson-Engels, Dmitry Khoptyar
Journal of Near Infrared Spectroscopy.2013; 21(5): 375. CrossRef Effect of dairy powders fortification on yogurt textural and sensorial properties: a review
Marie Celeste Karam, Claire Gaiani, Chadi Hosri, Jennifer Burgain, Joël Scher
Journal of Dairy Research.2013; 80(4): 400. CrossRef Physicochemical and sensory characterization of ginger-juice yogurt during fermentation
Guo-Hao Yang, Jun-Jun Guan, Jin-Shui Wang, Hai-Cheng Yin, Fa-Dong Qiao, Feng Jia
Food Science and Biotechnology.2012; 21(6): 1541. CrossRef Transglutaminase treatment to improve physical properties of acid gels from enriched goat milk
A.I. Ardelean, C. Otto, D. Jaros, H. Rohm
Small Ruminant Research.2012; 106(1): 47. CrossRef
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