Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference49 articles.
1. Modelling the time-dependent rheological behavior of semisolid foodstuffs;Abu-Jdayil;J. Food Eng.,2003
2. Structure breakdown of stirred yoghurt in a circular pipe as affected by casein and fat content;Abu-Jdayil;Food Sci. Technol. Res.,2013
3. Heat transfer and rheology of stirred yoghurt during cooling in plate heat exchangers;Afonso;J. Food Eng.,2003
4. Rheological monitoring of structure evolution and development in stirred yoghurt;Afonso;J. Food Eng.,1999
5. Official Methods of Analysis;AOAC International,2012
Cited by 23 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. Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice;Foods;2023-12-28
2. Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts;Journal of Food Processing and Preservation;2023-09-26
3. Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk;Foods;2023-08-13
4. Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy;Food Hydrocolloids;2023-05
5. Whey proteins as a functional food: Health effects, functional properties, and applications in food;Journal of the American Nutrition Association;2023-02
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3