Effect of lotus ( Nelumbo nucifera ) petals extract on the quality of yogurt and its action mechanism-Reference-Cited by-同舟云学术

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Effect of lotus ( Nelumbo nucifera ) petals extract on the quality of yogurt and its action mechanism

Published:2021-02-27 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Chen Lin¹,Li Zi‐Yi¹,He Qiang²,Gao Mai‐Rui³,Sun Qun²,Zeng Wei‐Cai¹²^ORCID

Affiliation:

1. Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu P.R. China

2. The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu P.R. China

3. Department of Animal Science University of Connecticut Storrs CT USA

Funder

Sichuan Province Science and Technology Support Program

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15396

Reference34 articles.

1. Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion

2. Flaxseed mucilage: A natural stabilizer in stirred yogurt

3. Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

4. Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins

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1. An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions;Foods;2024-09-13

2. Transglutaminase-crosslinked lesser mealworm protein isolate: A new milk fat substitute for high-quality probiotic set yogurts;Food Hydrocolloids;2024-01

3. Small molecule linoleic acid inhibiting whey syneresis via interact with milk proteins in the fermentation of set yogurt fortified with c9,t11-conjugated linoleic acid;Food Chemistry;2023-12

4. Effects of lotus anthocyanins on the quality of ice cream;Food Science of Animal Products;2023-12

5. Encapsulated fucoxanthin improves the structure and functional properties of fermented yogurt during cold storage;Food Chemistry;2023-09

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