Preparation of liquid yogurt in the presence of pectin and its formation mechanism-Reference-Cited by-同舟云学术

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Preparation of liquid yogurt in the presence of pectin and its formation mechanism

Published:2024-09 Issue: Volume:452 Page:139473
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Hongkai,Goff H. Douglas,Liu Chengmei,Luo Shunjing,Hu Xiuting

Funder

Jiangxi Provincial Natural Science Foundation

National Natural Science Foundation of China

Double Thousand Plan of Jiangxi Province

Publisher

Elsevier BV

Reference32 articles.

1. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akın;Food Chemistry,2007

2. On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth;Azarikia;Food Hydrocolloids,2010

3. Flaxseed mucilage: A natural stabilizer in stirred yogurt;Basiri;Carbohydrate Polymers,2018

4. Atomic force microscopy to assess the mechanical properties of individual casein micelles;Bauland;Food Hydrocolloids,2022

5. Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties;Ciron;Food Chemistry,2012

Cited by 2 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. Ferulic acid improved the yogurt stability through interaction with milk protein;International Dairy Journal;2024-11

2. Fluctuations in Humidity Influence the Structure Formation and Swelling of Casein Microparticles;Colloids and Interfaces;2024-08-14

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