What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction-Reference-Cited by-同舟云学术

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What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction

Published:2019-04 Issue: Volume:20 Page:100107
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Moussier Marine,Guénard-Lampron Valérie,Lachin Kevin,Moulin Gabrielle,Turgeon Sylvie L.,Michon Camille,Huc-Mathis Delphine,Bosc Véronique

Funder

Vitagora and Valorial

Fonds de recherche du Québec – Nature et technologies, Novalait Inc.

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec

Fondation Famille-Choquette

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference52 articles.

1. Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms;Andoyo;Food Hydrocolloids,2015

2. Aggregation and surface properties of iron oxide nanoparticles: Influence of pH and natural organic matter;Baalousha;Environmental Toxicology and Chemistry/SETAC,2008

3. Theoretical and experimental study of the fractal nature of the structure of casein gels;Bremer;Journal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases,1989

4. A light scattering study of the fractal aggregation behavior of a model colloidal system;Burns;Langmuir,1997

5. On techniques for the measurement of the mass fractal dimension of aggregates;Bushell;Advances in Colloid and Interface Science,2002

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

2. Unravelling the emulsifying properties of unfractionated plant powders: From interface to bulk;Food Hydrocolloids;2024-12

3. Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study;Food Hydrocolloids;2024-11

4. Evaluation of the particle size, water state, viscosityand viscoelastic properties (SAOS and CONTENIDO LAOS) of yogurt samples with different protein contents (standard, protein-rich and high-protein Greek type);REV MEX ING QUIM;2024

5. Grainy properties of post–heating fermented milk with different particle sizes;LWT;2024-04

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