Probiotic viability in yoghurt: A review of influential factors-Reference-Cited by-同舟云学术

Probiotic viability in yoghurt: A review of influential factors

Published:2020-10 Issue: Volume:109 Page:104793
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Meybodi Neda Mollakhalili,Mortazavian Amir Mohammad,Arab Masoumeh^ORCID,Nematollahi Amene

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference103 articles.

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2. Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions;Afzaal;Food Sciences and Nutrition,2019

3. The effect of encapsulation on the stability of probiotic bacteria in ice cream and simulated gastrointestinal conditions;Afzaal;Probiotics and Antimicrobial Proteins,2018

4. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage;Akalin;Journal of Food Science,2007

5. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate;Akalın;Journal of Dairy Science,2012

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