Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics-Reference-Cited by-同舟云学术

Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics

Published:2019-10-20 Issue:1 Volume:73 Page:168-181
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Huang Yanyan¹,Zhao Shan¹,Yao Kun¹,Liu Dongmei¹^ORCID,Peng Xin¹,Huang Juan¹²,Huang Yongyao¹,Li Li¹

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China

2. Guangdong Yantang Dairy Co., Ltd Guangzhou Guangdong 510640 China

Funder

Guangzhou Science and Technology Program key projects

National Natural Science Foundation of China-Yunnan Joint Fund

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12653

Reference46 articles.

1. Postbiotics: An evolving term within the functional foods field

2. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications

3. A 100-Year Review: Yogurt and other cultured dairy products

4. Strategies to improve the functionality of probiotics in supplements and foods

5. Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt

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