Green efficient preparation and on-line monitoring: Hybrid effect of okra pectin and controlled-temperature ultrasound on physicochemical properties of low-fat yogurt-Reference-Cited by-同舟云学术

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Green efficient preparation and on-line monitoring: Hybrid effect of okra pectin and controlled-temperature ultrasound on physicochemical properties of low-fat yogurt

Published:2024-06 Issue: Volume:370 Page:111963
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhang Lei^ORCID,Zhou Shanshan,Zhang Ao,Zhang Haiyang,Wang Ruonan,Wang Xue,Hu Yang,Ma Haile^ORCID,Zhou Cunshan

Publisher

Elsevier BV

Reference48 articles.

1. Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria;Abesinghe;Int. Dairy J.,2019

2. The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study;Adamberg;Int. J. Food Microbiol.,2003

3. Xanthan gum-mucin complexation: molecular interactions, thermodynamics, and rheological analysis;Ahmad;Food Hydrocolloids,2021

4. Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage;Almusallam;LWT--Food Sci. Technol.,2021

5. Optimization of process variables for the preparation of almond gum incorporated set-yogurt using Box-Behnken response surface model;Bashir Mir;Applied Food Research,2021

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