Power ultrasound affects physicochemical, rheological and sensory characteristics of probiotic yoghurts
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştırma Kurumu
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference51 articles.
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3. Microstructural, textural, and sensory characteristics of probiotic yoghurt fortified with sodium calcium caseinate or whey protein concentrate;Akalın;Journal of Dairy Science,2012
4. New approach for yoghurt and ice cream production: High-intensity ultrasound;Akdeniz;Trends in Food Science & Technology,2019
5. The effect of high power ultrasound on the milk homogenization efficiency and milk fat globule size compared to conventional homogenization;Akdeniz;Turkish Journal of Agriculture - Food Science and Technology,2020
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2. High-energy ultrasound improves culture activity, polyunsaturated fatty acids and in-vitro protein digestibility in probiotic yogurt;Innovative Food Science & Emerging Technologies;2024-03
3. Impact of ultrasound-assisted fermentation on buffalo yogurt production: Effect on fermentation kinetic and on physicochemical, rheological, and structural characteristics;Applied Food Research;2023-12
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5. The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk;International Journal of Dairy Technology;2023-09-19
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