Dictyophora indusiata polysaccharide improved 3D network structure and flavor benefits of set yoghurt-Reference-Cited by-同舟云学术

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Dictyophora indusiata polysaccharide improved 3D network structure and flavor benefits of set yoghurt

Published:2024-08 Issue: Volume:60 Page:104401
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zeng Zhikun,Wang Lin,Zhang Zihao,Zhang Yi,Zheng Baodong,Yang Jing,Pan Lei^ORCID

Publisher

Elsevier BV

Reference47 articles.

1. Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes;Benmeziane;LWT - Food Science and Technology,2021

2. Influence of Lactobacillus plantarum P-8 on fermented milk flavor and storage stability;Dan;Frontiers in Microbiology,2018

3. Review on factors affecting and control of post-acidification in yoghurt and related products;Deshwal;Trends in Food Science & Technology,2021

4. The effect of natural plant-based homogenates as additives on the quality of yogurt: A review;Fan;Food Bioscience,2022

5. Salecan stabilizes the microstructure and improves the rheological performance of yogurt;Fu;Food Hydrocolloids,2018

Cited by 1 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. Dictyophora indusiata polysaccharide attenuated LPS‐induced intestinal inflammation of mice via the TLR4/JNK signaling pathway;Journal of the Science of Food and Agriculture;2024-09-13

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