The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties-Reference-Cited by-同舟云学术

The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties

Published:2020-12 Issue: Volume:134 Page:109976
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hossain M Kamal,Keidel Jonas,Hensel Oliver,Diakité Mamadou

Funder

Federal Hessian Ministry of Science and Arts

cooperative Ph.D. program of Food Economy and Technology at the University of Kassel

Fulda University of applied Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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3. Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk;Cho;International Dairy Journal,1999

4. Microgels – an alternative colloidal ingredient for stabilization of food emulsions;Dickinson;Trends in Food Science & Technology,2015

5. Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk;Domagala;International Journal of Food Properties,2009

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