Effects of cross-linked inulin with different polymerisation degrees on physicochemical and sensory properties of set-style yoghurt-Reference-Cited by-同舟云学术

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Effects of cross-linked inulin with different polymerisation degrees on physicochemical and sensory properties of set-style yoghurt

Published:2019-07 Issue: Volume:94 Page:46-52
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Li Yao,Shabani Kinyoro Ibrahim,Qin Xiaoli,Yang Rong,Jin Xuedong,Ma Xiaohan,Liu Xiong

Funder

Chongqing Municipal Science and Technology Commission

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference38 articles.

1. Fat free plain set yoghurts fortified with various minerals;Achanta;LWT Food Science and Technology,2007

2. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage;Akalin;International Journal of Food Science and Technology,2004

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

4. Microstructural, textural, and sensory characteristics of probiotic yoghurts fortified with sodium calcium caseinate or whey protein concentrate;Akalin;Journal of Dairy Science,2012

5. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream;Akbari;International Dairy Journal,2016

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3. Optimizing Skim Milk Yogurt Properties: Combined Impact of Trans-glutaminase and Protein-Glutaminase;Journal of Dairy Science;2024-07

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

5. Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing;Journal of Food Engineering;2023-09

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