Rheological and physical characteristics of non-fat set yogurt prepared with EPS-producingStreptococcus thermophilusand an H+-ATPase-defective mutantLactobacillus delbrueckiisubsp.bulgaricus-Reference-Cited by-同舟云学术

Rheological and physical characteristics of non-fat set yogurt prepared with EPS-producingStreptococcus thermophilusand an H+-ATPase-defective mutantLactobacillus delbrueckiisubsp.bulgaricus

Published:2016-05-02 Issue:4 Volume:20 Page:745-753
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Liu Libo,Li Chun,Liu Jingsheng

Funder

the Natural Science Foundation of Heilongjiang Province of China

National Natural Science Funds

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1180531

Reference37 articles.

1. The influence of health claims and nutritional composition on consumers’ yoghurt preferences

2. Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt

3. Microstructure and texture of yogurt as influenced by fat replacers

4. Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage

5. Walstra, P.; Geurts, T.J.; Noomen A.Dairy Technology: Principles of Milk Properties and Processes; Marcel Dekker: New York, NY, 1999; 533–535 pp.

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