Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir
Author:
Affiliation:
1. Key Laboratory of Dairy Science Northeast Agricultural University Harbin Heilongjiang 150030 China
2. Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences University of Vermont Burlington Vermont 05405 USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15611
Reference26 articles.
1. Characterization of Headspace Volatile Flavor Compounds Formed During Kefir Production: APplication of Solid Phase MicroextractioN
2. Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt
3. The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt
4. Volatile Flavor Compounds in Yogurt: A Review
5. A 100-Year Review: Advances in goat milk research
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