Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins

Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent

(2019) Tianqi Fang et al.   JOURNAL OF DAIRY SCIENCE

Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products

(2018) Seyed Mohammad Taghi Gharibzahedi et al.   FOOD CHEMISTRY

Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate

(2018) Shanshan Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of antioxidant activity of yoghurt enriched with polymerized whey protein

(2018) Paulina Bierzuńska et al.   Mljekarstvo

Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate

(2017) Md. Sultan Mahomud et al.   Innovative Food Science & Emerging Technologies

The stability of the casein-gluconate matrix in reduced-lactose kefir with soluble fraction polysaccharides containing β-glucan from Pleurotus ostreatus

(2017) Dorota Cais-Sokolińska et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

(2017) Özge Dönmez et al.   JOURNAL OF DAIRY SCIENCE

Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

(2015) Ana Carolina Pelaes Vital et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds

(2014) Dorota Cais-Sokolińska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

(2014) Chengcheng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Consistency, microstructure and probiotic survivability of goats’ milk yoghurt using polymerized whey protein as a co-thickening agent

(2011) Wenbo Wang et al.   INTERNATIONAL DAIRY JOURNAL