Manufacture of high-protein yogurt without generating acid whey – Impact of the final pH and the application of power ultrasound on texture properties-Reference-Cited by-同舟云学术

Manufacture of high-protein yogurt without generating acid whey – Impact of the final pH and the application of power ultrasound on texture properties

Published:2019-12 Issue: Volume:99 Page:104541
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Körzendörfer Adrian,Hinrichs Jörg

Funder

Research Association of the German Food Industry

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference59 articles.

1. Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria;Abesinghe;International Dairy Journal,2019

2. Innovative uses of milk protein concentrates in product development;Agarwal;Journal of Food Science,2015

3. Sonication increases the heat stability of whey proteins;Ashokkumar;Journal of Dairy Science,2009

4. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt;Béal;Journal of Dairy Science,1999

5. Rheological and sensory properties of yogurt from skim milk and ultrafiltered retentates;Biliaderis;International Dairy Journal,1992

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