Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis

Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment

(2012) Christian Hahn et al.   INTERNATIONAL DAIRY JOURNAL

Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt

(2012) Maja Tomaschunas et al.   INTERNATIONAL DAIRY JOURNAL

Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt

(2011) Isabel Celigueta Torres et al.   INTERNATIONAL DAIRY JOURNAL

Structural properties of stirred yoghurt as influenced by whey proteins

(2011) Alina Krzeminski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory and Instrumental Characterization of Low-Fat and Non-Fat Cream Cheese

(2010) Thomas Janhoj et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

(2009) C.I.E. Ciron et al.   INTERNATIONAL DAIRY JOURNAL

Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt

(2007) A. Kücükcetin   FOOD RESEARCH INTERNATIONAL

Creaminess in relation to consistency and particle size in stirred fat-free yogurt

(2007) Philippe Cayot et al.   INTERNATIONAL DAIRY JOURNAL