Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent-Reference-Cited by-同舟云学术

Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent

Published:2019-09 Issue:9 Volume:102 Page:7884-7894
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Fang Tianqi,Guo Mingruo

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference42 articles.

1. Association of Official Analytical Chemists: Official Methods of Analysis;AOAC International,2002

2. Rheological characteristics and nutritional aspects of novel peanut based kefir beverages and whole milk kefir;Bensmira;Int. Food Res. J.,2012

3. Moringa oleifera seed extracts as promising natural thickening agents for food industry: Study of the thickening action in yogurt production;Cardines;LWT,2018

4. Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology;Castro;Lebensm. Wiss. Technol.,2009

5. Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents;Cheng;J. Sci. Food Agric.,2017

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound;Foods;2024-05-16

2. Physicochemical and sensory evaluation of lemon grass leaves extracts enriched soy yoghurt from soybeans (Glycine max) milk;Applied Research;2024-03-21

3. The synbiotic combination of probiotics and inulin improves NAFLD though modulating gut microbiota;The Journal of Nutritional Biochemistry;2024-03

4. Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt;Foods;2024-02-02

5. Effect of calcium alginate/collagen hydrolysates beads encapsulating high-content tea polyphenols on quality characteristics of set yogurt during cold storage;LWT;2024-01