Review on factors affecting and control of post-acidification in yoghurt and related products-Reference-Cited by-同舟云学术

Review on factors affecting and control of post-acidification in yoghurt and related products

Published:2021-03 Issue: Volume:109 Page:499-512
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Deshwal Gaurav Kr,Tiwari Swati,Kumar Ajay,Raman Rakesh Kumar,Kadyan Saurabh^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference112 articles.

1. Effect of milk blends and temperature on the quality of thermized yoghurt;Alakali;Electronic Journal of Environmental, Agricultural and Food Chemistry,2009

2. Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf-life;Alhejaili;Journal of Dairy Science,2019

3. Fermentation of concentrated skim‐milk. Effects of different protein/lactose ratios obtained by ultrafiltration–diafiltration;Alvarez;Journal of the Science of Food and Agriculture,1998

4. Characteristics of stirred low-fat yoghurt as affected by high pressure;de Ancos;International Dairy Journal,2000

5. Viability of probiotic micro‐organisms during storage, postacidification and sensory analysis of fat‐free yogurts with added whey protein concentrate;Antunes;International Journal of Dairy Technology,2005

Cited by 97 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. Improving sensory quality and properties of stirred high-protein yogurts with a rotor/stator device;International Dairy Journal;2025-01

2. A comprehensive review of the use of traditional and emerging technologies for attenuation of probiotics strains;Food Control;2024-11

3. Effect of ultrasound-attenuation on technological and functional properties of two strains of Lactiplantibacillus plantarum isolated from table olives;Ultrasonics Sonochemistry;2024-11

4. Exopolysaccharides from Weissella cibaria isolated from oats: isolation, characterisation and its application in improving the texture of set‐type yogurt;International Journal of Food Science & Technology;2024-09-09

5. Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.;Food Hydrocolloids;2024-09