Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties

Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk

(2019) Farzaneh Hosseini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Flaxseed mucilage: A natural stabilizer in stirred yogurt

(2018) Sara Basiri et al.   CARBOHYDRATE POLYMERS

Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt

(2018) An Thi-Binh Nguyen et al.   FOOD CHEMISTRY

Persian gum: A comprehensive review on its physicochemical and functional properties

(2018) Mohsen Dabestani et al.   FOOD HYDROCOLLOIDS

Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment

(2018) Rui Liu et al.   FOOD HYDROCOLLOIDS

Isolation, structures and bioactivities of the polysaccharides from jujube fruit ( Ziziphus jujuba Mill.): A review

(2017) Xiaolong Ji et al.   FOOD CHEMISTRY

Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits

(2016) Aneta Wojdyło et al.   FOOD CHEMISTRY

Recent advances in bioactive polysaccharides from Lycium barbarum L., Zizyphus jujuba Mill, Plantago spp., and Morus spp.: Structures and functionalities

(2016) Jian-Hua Xie et al.   FOOD HYDROCOLLOIDS

Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt

(2016) Youngseung Lee et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Development of a stable low-fat yogurt gel using functionality of psyllium ( Plantago ovata Forsk) husk gum

(2015) Zhaleh Sadat Ladjevardi et al.   CARBOHYDRATE POLYMERS

Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt

(2014) C. Lobato-Calleros et al.   JOURNAL OF FOOD ENGINEERING

Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties

(2010) C. Ramirez-Santiago et al.   JOURNAL OF FOOD ENGINEERING

Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment

(2009) E. Sendra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

(2007) N. Sahan et al.   FOOD HYDROCOLLOIDS