Modeling the effect of vibration on the quality of stirred yogurt during transportation-Reference-Cited by-同舟云学术

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Modeling the effect of vibration on the quality of stirred yogurt during transportation

Published:2020-03-23 Issue:7 Volume:29 Page:889-896
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lu Anna,Wei Xinxin,Cai Ruikang,Xiao Shujun,Yuan Haina,Gong Jinyan,Chu Bingquan,Xiao Gongnian^ORCID

Funder

National Natural Science Foundation of China

the Major Science and Technology Projects of Zhejiang Province

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-020-00741-7.pdf

Reference22 articles.

1. Bringe NA, Kinsella JE. Calcium chloride, temperature, preheat treatments and pH affect the rate of acid-induced aggregation of casein. Food Hydrocolloid. 2: 113-121 (1993)

2. Cai C. Prediction Model of shelf life of yoghourt to vrious parameters during storage. Huazhong Agricultural University (2012)

3. Cheng HF. Volatile flavor compounds in yogurt: a review. Crit. Rev. Food Sci. 50: 938-950 (2010)

4. Das K, Choudhary R, Thompson-Witrick KA. Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt. LWT-Food Sci. Technol. 108: 69-80 (2019)

5. Devillers J. Neural network in QSAR and drug design. Academic Press, San Diego, CA (1996)

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