Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin

Rheological, micro-structural and sensorial properties of camel milk yogurt as influenced by gelatin

(2018) Priti Mudgil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

(2017) T. Dan et al.   JOURNAL OF DAIRY SCIENCE

Effect of 2,2-azobis (2-amidinopropane) dihydrochloride oxidized casein on the microstructure and microrheology properties of emulsions

(2016) Jianming Wang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability

(2015) Chanchan Sun et al.   FOOD HYDROCOLLOIDS

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

(2015) Zhihua Pang et al.   FOOD RESEARCH INTERNATIONAL

Study on Streptococcus thermophilus isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

(2015) Musu Zha et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content

(2015) C. Arancibia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk

(2013) Debebe Alemayehu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism

(2013) D.D. Pan et al.   JOURNAL OF DAIRY SCIENCE

Effect of incorporating prebiotics in coating materials for the microencapsulation ofSacharomyces boulardii

(2012) Rafael Zamora-Vega et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

(2012) A.G. Cruz et al.   JOURNAL OF FOOD ENGINEERING

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

(2012) Yan Wen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

(2012) Rahil Rezaei et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

(2011) Li Ning et al.   FOOD CHEMISTRY

On the kinetics of acid sodium caseinate gelation using particle tracking to probe the microrheology

(2010) Thomas Moschakis et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Drivers of Liking for Yogurt Drinks with Prebiotics and Probiotics

(2010) L.C. Allgeyer et al.   JOURNAL OF FOOD SCIENCE

Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin

(2008) Charles S. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification of Yeasts and Evaluation of their Distribution in Taiwanese Kefir and Viili Starters

(2008) S.Y. Wang et al.   JOURNAL OF DAIRY SCIENCE

RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION

(2008) TATDAO PASEEPHOL et al.   JOURNAL OF TEXTURE STUDIES

Addition of gelatin enhanced gelation of corn–milk yogurt

(2007) Piyawan Supavititpatana et al.   FOOD CHEMISTRY

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

(2007) Haíssa R. Cardarelli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food emulsions studied by DWS: recent advances

(2007) Milena Corredig et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY