Microparticulated and concentrated whey proteins as structure and flavour enhancers in semi-skim high-protein yoghurts-Reference-Cited by-同舟云学术

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Microparticulated and concentrated whey proteins as structure and flavour enhancers in semi-skim high-protein yoghurts

Published:2024-10 Issue: Volume:157 Page:106008
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Beret M. Victoria^ORCID,Wolf I. Verónica,Rebechi Silvina,Spotti M. Laura,Vénica Claudia I.,Perotti M. Cristina

Funder

Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación

Universidad Nacional del Litoral

CONICET

Publisher

Elsevier BV

Reference65 articles.

1. Código Alimentario Argentino,2023

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

3. Official Method 945.46-19454. Ash of milk. Gravimetric method,2007

4. A 100-year review: Yoghurt and other cultured dairy products;Aryana;Journal of Dairy Science,2017

5. Microstructural, volatile compounds, microbiological and organoleptical characteristics of low-fat buffalo milk yogurt enriched with whey protein concentrate and Ca-caseinate during cold storage;Barakat;Fermentation,2021

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