Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh)-Reference-Cited by-同舟云学术

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Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh)

Published:2017-01-18 Issue:1 Volume:71 Page:198-207
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Azary Zahra¹,Nasirpour Ali¹

Affiliation:

1. Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Esfahan 84156-83111 Iran

Funder

Iran National Science Foundation

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12371/fullpdf

Reference29 articles.

1. Rheological properties of acid gels prepared from heated pH-adjusted skim milk;Anema;Journal of Agriculture and Food Chemistry,2004a

2. Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk;Anema;Lebensmittel-Wissenschaft und -Technologie,2004b

3. Effect of sodium chloride and pH on the rennet coagulation and gel firmness;Awad;Food Science and Technology,2007

4. On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth;Azarikia;Food Hydrocolloids,2010

5. The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification;Dalgleish;International Dairy Journal,2005

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1. Enhanced stability and antibacterial efficacy of edible oleogels-in-water high internal phase emulsions prepared from soybean lipophilic protein;Food Hydrocolloids;2024-09

2. Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles;Journal of the Science of Food and Agriculture;2023-05-10

3. Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum;International Journal of Dairy Technology;2022-08-04

4. High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin;APPL FOOD BIOTECHNOL;2022

5. Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture;International Journal of Dairy Technology;2021-10

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