Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage-Reference-Cited by-同舟云学术

Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage

Published:2021-07-03 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ahmad Ishtiaq¹,Xiong Zhouyi²,Hanguo Xiong¹^ORCID,Khalid Nauman³,Rasul Suleria Hafiz Ansar⁴

Affiliation:

1. College of Food Science and Technology Huazhong Agricultural University Wuhan PR China

2. Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan PR China

3. School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan

4. School of Agriculture and Food University of Melbourne Parkville VIC Australia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15690

Reference51 articles.

1. Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme

2. Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing

3. Physico‐chemical properties of flours and starches from selected commercial tubers available in Australia;Aprianita A.;International Food Research Journal,2009

4. Synergistic effect of the locust bean gum on the thermal phase transitions of κ-carrageenan gels

Cited by 8 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. Enzymatic advances in starch modification: Creating functional derivatives and exploring applications;Food Bioscience;2024-12

2. Development of biocomposite films incorporated with the extract from pitcher associated bacteria for the postharvest protection from fungi;Journal of Food Science and Technology;2024-05-03

3. Physicochemical, colour, microbiology, sensory and mineral attributes of set-type yoghurt produced from Gundelia tournefortii L. and its gum;Journal of Food Science and Technology;2024-05-03

4. Effect of modified okara insoluble dietary fibre on the quality of yoghurt;Food Chemistry: X;2024-03

5. Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability;International Journal of Biological Macromolecules;2023-07