Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents-Reference-Cited by-同舟云学术

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Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents

Published:2020-10-26 Issue:11 Volume:85 Page:3927-3933
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Song Xiao¹^ORCID,Sun Xiaomeng¹²,Ban Qingfeng¹,Cheng Jianjun²,Zhang Siyu¹,Guo Mingruo¹³^ORCID

Affiliation:

1. Key Laboratory of Dairy Science of Ministry of Education Northeast Agricultural University Harbin 150030 China

2. College of Food Science Northeast Agricultural University Harbin 150030 China

3. Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences University of Vermont Burlington VT 05405 USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15504

Reference49 articles.

1. Control of texture of cold‐set gels through programmed bacterial acidification;Alting A. C.;International Dairy Journal,2004

2. Sorghum and millets: Protein sources for Africa;Belton P. S.;Trends in Food Science and Technology,2004

3. Effects of fermentation conditions and homogenization pressure on the rheological properties of Kefir

4. Cereal-based fermented foods and beverages

5. Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels

Cited by 13 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. Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels;Food Hydrocolloids;2024-06

2. Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product;Food Chemistry: X;2024-06

3. A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying;Food Chemistry;2024-03

4. Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt;Foods;2024-02-02

5. Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review;Food Science and Biotechnology;2023-11-29

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