Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt-Reference-Cited by-同舟云学术

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

Published:2007-11 Issue:4 Volume:60 Page:263-269
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

ARES GASTÓN,GONÇALVEZ DENISSE,PÉREZ CECILIA,REOLÓN GABRIELA,SEGURA NADIA,LEMA PATRICIA,GÁMBARO ADRIANA

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2007.00346.x/fullpdf

Reference10 articles.

1. Simultaneous evaluation of shear rate and time dependency of stirred yogurt rheology as influenced by added pectin and strawberry concentrate

2. Characterization of the rheological properties of yoghurt—A review

3. Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties

4. Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels

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2. Physicochemical, rheological, sensory, and proximal properties of yogurt flavored with Aloe vera gel;Emirates Journal of Food and Agriculture;2024-05-07

3. Heat-moisture-treated rice starches with different amylose and moisture contents as stabilizers for nonfat yogurt;Food Chemistry;2024-03

4. Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium;International Journal of Food Properties;2023-12-25

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