Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Published:2021-02 Issue: Volume:111 Page:106240
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Khubber Sucheta,Chaturvedi Kartikey,Thakur Nirja,Sharma Nitya,Yadav Sudesh Kumar

Funder

Department of Biotechnology, Government of India

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

1. Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract;Abdel-Hamid;Food Chemistry,2020

2. Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels;Aguirre-Mandujano;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2009

3. Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk;Amador-Espejo;Journal of Dairy Science,2014

4. Particle size changes and casein solubilisation in high-pressure-treated skim milk;Anema;Food Hydrocolloids,2005

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

Cited by 103 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. Passion fruit peel-derived low-methoxyl pectin: De-esterification methods and application as a fat substitute in set yogurt;Carbohydrate Polymers;2025-01

2. Improving the acidification kinetics, structural and sensory properties of low-fat yoghurt using high-pressure homogenization treatment;Mljekarstvo;2024-12-31

3. A review on the use of polysaccharides as thickeners in yogurts;Carbohydrate Polymer Technologies and Applications;2024-12

4. Designation and characterization of cold-set whey protein isolate-low acyl gellan gum emulsion-filled gel for enhancing limonene flavor perception: A study on structure, breakdown characteristics, and sensory perception in the human mouth;Journal of Food Engineering;2024-12

5. An in-depth review: Unraveling the extraction, structure, bio-functionalities, target molecules, and applications of pectic polysaccharides;Carbohydrate Polymers;2024-11

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3