Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts-Reference-Cited by-同舟云学术

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Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts

Published:2019-05 Issue: Volume:92 Page:28-36
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Lesme Hanna^ORCID,Rannou Cécile,Loisel Catherine,Famelart Marie-Hélène^ORCID,Bouhallab Saïd,Prost Carole

Funder

Regional Councils of Brittany

Pays de la Loire

Bba industrial association and managed by the association "Pôle Agronomique Ouest”

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference36 articles.

1. Acid gelation of whey protein microbeads of different sizes;Andoyo;Dairy Science & Technology,2016

2. Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation;Andoyo;Food Hydrocolloids,2014

3. Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers;Aziznia;International Journal of Dairy Technology,2009

4. Influence of the ionic strength on the heat-induced aggregation of the globular protein β-lactoglobulin at pH 7;Baussay;International Journal of Biological Macromolecules,2004

5. Preliminary tests on a flavoured model system: Elaboration process and rheological characterization of a custard dessert;Cayot;Flavour and Fragrance Journal,2006

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1. The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review;Food Science of Animal Products;2024-06

2. Sensory properties of foods functionalised with milk proteins;Food Hydrocolloids;2024-02

3. Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt;PeerJ;2023-12-11

4. Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception;Molecules;2023-10-23

5. Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study;Food Research International;2023-09

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