Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent

Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival

(2020) Maryam Ghaderi‐Ghahfarokhi et al.   Food Science & Nutrition

Physicochemical and hydration properties of different cereal and legume gluten‐free powders

(2019) Nohed Boucheham et al.   Food Science & Nutrition

Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior

(2019) Tina F. Buhl et al.   FOOD HYDROCOLLOIDS

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

(2019) Mandana Yekta et al.   Food Science & Nutrition

Starch swelling behavior and texture development in stirred yogurt

(2019) Shen-Siung Wong et al.   FOOD HYDROCOLLOIDS

Yogurt Fortification with Chickpea (Cicer arietinum ) Flour: Physicochemical and Sensory Effects

(2018) Xi Chen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt

(2018) Zhihua Pang et al.   JOURNAL OF FOOD ENGINEERING

Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables

(2017) Deepak Mudgil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

(2014) Nionelli Luana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology

(2013) Aastha Deswal et al.   Food and Bioprocess Technology

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

(2013) Prasad Rasane et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles

(2011) Thu H. McCann et al.   FOOD RESEARCH INTERNATIONAL

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

Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin

(2011) Ana N. Rinaldoni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

(2011) F. Zare et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

(2010) Shilpi Gupta et al.   BIOCHEMICAL ENGINEERING JOURNAL

Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk

(2010) Jacek Domagała   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Quality characteristics and consumer acceptance of yogurt fortified with date fiber

(2009) I.B. Hashim et al.   JOURNAL OF DAIRY SCIENCE