Texture assessment of set yoghurt using sensory and instrumental methods
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference23 articles.
1. Official methods of analysis;AOAC,1990
2. A review of the slip (wall depletion) of polymer solutions, emulsions and particle suspensions in viscometers: its cause, character, and cure;Barnes;Journal of Non-newtonian Fluid Mechanics,1995
3. Effect of different processes to increase the milk solids non-fat content on the rheological properties of yoghurt;Becker;Milchwissenschaft,1989
4. Characterization of the rheological properties of yoghurt - A review;Benezech;Journal of Food Engineering,1994
5. Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk;Cho;International Dairy Journal,1999
Cited by 6 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. Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt;Food Chemistry;2023-12
2. Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk;Foods;2023-08-13
3. Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese;Food Hydrocolloids;2023-05
4. Textural Properties of Chinese Water Chestnut (Eleocharis dulcis) during Steam Heating Treatment;Foods;2022-04-19
5. Effect of sugar addition on the elongational and shearing deformation behavior of sesame paste systems;LWT;2022-01
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