Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model-Reference-Cited by-同舟云学术

Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model

Published:2022-01 Issue: Volume:75 Page:102909
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Levy Rachel,Okun Zoya,Shpigelman Avi

Funder

Ministry of Health, State of Israel

Azrieli Foundation

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference78 articles.

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3. Effect of pH on color and texture of food products;Andrés-Bello;Food Engineering Reviews,2013

4. Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties;Ardabilchi Marand;Powder Technology,2020

5. Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure;Arogundade;Food Research International,2012

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