Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation-Reference-Cited by-同舟云学术

Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation

Published:2021-06-29 Issue:4 Volume:74 Page:689-699
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Paula Vilela Tatiana¹,Gomes Ana Maria¹,Ferreira João Paulo¹^ORCID

Affiliation:

1. CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12799

Reference37 articles.

1. Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt

2. Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties

3. Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition

4. Production of set yoghurts using thermophilic starters composed of two strains with different growth biocompatibilities and producing different exopolysaccharides

5. Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The impact of passion fruit peel powder on the physicochemical, sensory properties, and antioxidant activity of goat milk yoghurt;International Journal of Food Science & Technology;2024-05-06

2. Detecting cow milk in sheep yoghurt by Taq Man real‐time PCR;International Journal of Dairy Technology;2022-07-13