Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage-Reference-Cited by-同舟云学术

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage

Published:2023 Issue: Volume:7 Page:100536
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Wang Lin,Zhang Fan,Zheng Baodong,Zhang Yi,Pan Lei^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference44 articles.

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

2. Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts;Atik;Int. Dairy J.,2023

3. Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk;Ayyash;Lebensm. Wiss. Technol.,2022

4. Screening of mixed-species starter cultures for increasing flavour during fermentation of milk;Dan;Int. Dairy J.,2022

5. Review on factors affecting and control of post-acidification in yoghurt and related products;Deshwal;Trends Food Sci. Technol.,2021

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