Scrutinizing the different pectin types on stability of an Iranian traditional drink “Doogh”-Reference-Cited by-同舟云学术

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Scrutinizing the different pectin types on stability of an Iranian traditional drink “Doogh”

Published:2013-09 Issue: Volume:60 Page:375-382
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Joudaki Hassan,Mousavi Mohammad,Safari Mohammad,Razavi Seyed Hadi,Emam-Djomeh Zahra,Gharibzahedi Seyed Mohammad Taghi

Funder

University of Tehran, Iran Dairy Industries (Pegah, Tehran)

ZamZam Co. (Tehran)

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference29 articles.

1. Emulsion stabilization by polysaccharides and protein–polysaccharide complexes;Dickinson,1995

2. Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink

3. Addition of Pectin and Soy Soluble Polysaccharide Affects the Particle Size Distribution of Casein Suspensions Prepared from Acidified Skim Milk

4. Psyllium husk gum: An attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions

5. Pectin stabilization of soy protein isolates at low pH

Cited by 15 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. Storage stability, nutritional profiling and consumer acceptability of a milk-sorghum-based breakfast smoothie;Sustainable Food Technology;2024

2. Kashk and Doogh: The Yogurt-based National Persian Products;Current Nutrition & Food Science;2023-11

3. Lacticaseibacillus paracasei LB12, a Potential Probiotic Isolated from Traditional Iranian Fermented Milk (Doogh);Current Microbiology;2023-09-02

4. High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin;APPL FOOD BIOTECHNOL;2022

5. Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink);International Journal of Food Science;2021-12-17

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