Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents

Application of xanthan gum as polysaccharide in tissue engineering: A review

(2018) Anuj Kumar et al.   CARBOHYDRATE POLYMERS

Salecan stabilizes the microstructure and improves the rheological performance of yogurt

(2018) Renjie Fu et al.   FOOD HYDROCOLLOIDS

Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

(2018) Stephanie Jeske et al.   FOOD RESEARCH INTERNATIONAL

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

(2017) Phuong T.M. Nguyen et al.   FOOD HYDROCOLLOIDS

Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt

(2017) Nicoletta A. Miele et al.   JOURNAL OF DAIRY SCIENCE

Physiochemical Properties and Probiotic Survivability of Symbiotic Corn-Based Yogurt-Like Product

(2017) Cuina Wang et al.   JOURNAL OF FOOD SCIENCE

Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01

(2017) Hao Wang et al.   JOURNAL OF FOOD SCIENCE

Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages

(2016) Lorenzo C. Peyer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein-fortified set yoghurt) using polymerised whey protein as a co-thickening agent

(2015) Cuina Wang et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels

(2015) U. Pachekrepapol et al.   JOURNAL OF DAIRY SCIENCE

Beverage emulsions: Recent developments in formulation, production, and applications

(2013) Daniel T. Piorkowski et al.   FOOD HYDROCOLLOIDS

Rheology, texture and microstructure of gelatin gels with and without milk proteins

(2013) Zhihua Pang et al.   FOOD HYDROCOLLOIDS

Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage

(2013) Rungnaphar Pongsawatmanit et al.   JOURNAL OF FOOD ENGINEERING

Intermolecular interactions between natural polysaccharides and silk fibroin protein

(2012) Songmin Shang et al.   CARBOHYDRATE POLYMERS

Formation and Physical Properties of Yogurt

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

The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation and recovery of acid milk gels

(2011) Eleana Kristo et al.   INTERNATIONAL DAIRY JOURNAL

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

A study of the in vitro protein digestibility of indica and japonica cultivars

(2010) Wenwei Zhang et al.   FOOD CHEMISTRY

Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition

(2010) Kátia Regina Kuhn et al.   FOOD HYDROCOLLOIDS

Physical properties of acid milk gels prepared at 37°C up to gelation but at different incubation temperatures for the remainder of fermentation

(2010) Y. Peng et al.   JOURNAL OF DAIRY SCIENCE

Physico-Chemical Properties, Probiotic Survivability, Microstructure, and Acceptability of a Yogurt-Like Symbiotic Oats-Based Product Using Pre-Polymerized Whey Protein as a Gelation Agent

(2010) Helen Walsh et al.   JOURNAL OF FOOD SCIENCE

Effects of fermentation conditions and homogenization pressure on the rheological properties of Kefir

(2010) Meriem Bensmira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

(2009) Hojjat Karazhiyan et al.   FOOD HYDROCOLLOIDS

Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH

(2008) Adrián A. Perez et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS