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Microstructural Aspects of Yogurt and Fermented Milk

  • Published:2018-07-24 Issue: Volume: Page:181-208
  • ISSN:
  • Container-title:Microstructure of Dairy Products
  • language:
  • Short-container-title:

Author:

Prasanna P.H.P.1,Ranadheera C.S.2,Vidanarachchi J.K.3

Affiliation:

1. Department of Animal and Food Sciences, Faculty of Agriculture; Rajarata University of Sri Lanka; Anuradhapura 50000 Sri Lanka

2. Advanced Food Systems Research Unit, College of Health and Biomedicine; Victoria University; Werribee Campus Werribee VIC 3030 Australia

3. Department of Animal Science, Faculty of Agriculture; University of Peradeniya; Peradeniya 20400 Sri Lanka

Publisher

John Wiley & Sons Ltd

Reference95 articles.

1. Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt;Abbasi;International Journal of Dairy Technology,2009

2. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids;Amatayakul;Food Hydrocolloids,2006

3. A resistant-starch enriched yogurt: fermentability, sensory characteristics, and a pilot study in children;Aryana;F1000Research,2015

4. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties;Aziznia;Journal of Dairy Science,2008

Cited by 1 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. Perspectives on the yogurt rheology;International Journal of Biological Macromolecules;2024-04
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