Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents
Author:
Affiliation:
1. College of Food Science; Northeast Agriculture University; Harbin 150030 China
2. Inner Mongolian Yili Industrial Group Co. Ltd; Hohhot 010080 China
3. Department of Nutrition and Food Sciences; University of Vermont; Burlington VT 05405 USA
Funder
National Key Technology Research and Development Program of the 12th Five-Year Plan
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8110/fullpdf
Reference39 articles.
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3. Proteolysis of yogurts made from ultra-high-pressure homogenized milk during cold storage;Serra;J Dairy Sci,2009
4. Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt;Everett;Int Dairy J,2005
5. Inulins improve sensoric and textural properties of low-fat yoghurts;Kip;Int Dairy J,2006
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