Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation-Reference-Cited by-同舟云学术

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Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation

Published:2019-01 Issue: Volume:86 Page:146-153
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Brückner-Gühmann Monika,Benthin Albina,Drusch Stephan

Funder

Technical Research Centre of Finland VTT (Finland)

Natural Resources Institute Finland (Finland),

Aarhus University

National Institute of Research & Development for Food Bioresources Bucharest (Romania)

Federal Ministry of Education and Research

Germany Projektträger Jülich

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids;Amatayakul;Food Hydrocolloids,2006

2. Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt;Ares;International Journal of Dairy Technology,2007

3. Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review;Considine;Food Hydrocolloids,2011

4. Formation and properties of the whey protein/κ-casein complexes in heated skim milk – a review;Donato;Dairy Science & Technology,2009

5. The casein micelle: Historical aspects, current concepts and significance;Fox;International Dairy Journal,2008

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2. Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins;Food Hydrocolloids;2024-10

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4. Cereal-Based Proteins: Bridging Health, Sustainability, and Future Innovations for Food Industries;Journal of Food Composition and Analysis;2024-09

5. Utilization of roasted barley ( Hordeum vulgare ) and oat ( Avena sativa ) for the development of functional yogurt with special reference to storage stability;International Journal of Food Properties;2024-08-07

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