Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition

Modeling the effect of vibration on the quality of stirred yogurt during transportation

(2020) Anna Lu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

(2020) Hanna Lesme et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Deep Learning Method for Yogurt Preferences Prediction Using Sensory Attributes

(2020) Kexin Bi et al.   Processes

Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh tea

(2020) Dorota Najgebauer-Lejko et al.   JOURNAL OF DAIRY SCIENCE

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

(2019) Malihe Mousavi et al.   Food Science & Nutrition

Artificial neural network for determining the hedonic score of texture of and distinguishing different grades of ham sausages

(2019) Lintao ZHU et al.   Food Science and Technology

Evaluating explorative prediction power of machine learning algorithms for materials discovery using k-fold forward cross-validation

(2019) Zheng Xiong et al.   COMPUTATIONAL MATERIALS SCIENCE

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

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

Comparison between artificial neural network and partial least squares regression models for hardness modeling during the ripening process of Swiss-type cheese using spectral profiles

(2018) Nadya Vásquez et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase

(2018) Belén García-Gómez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Processing of high-protein yoghurt - A review

(2018) Camilla Elise Jørgensen et al.   INTERNATIONAL DAIRY JOURNAL

Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties

(2017) Somayeh Pakseresht et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Relating rheology and tribology of commercial dairy colloids to sensory perception

(2017) Laura Laguna et al.   Food & Function

Prediction of kiwifruit firmness using fruit mineral nutrient concentration by artificial neural network (ANN) and multiple linear regressions (MLR)

(2017) Ali Mohammadi Torkashvand et al.   Journal of Integrative Agriculture

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

(2017) Carolina Antonela CURTI et al.   Food Science and Technology

Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

(2016) Elisa C. Ale et al.   FOOD RESEARCH INTERNATIONAL

Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy

(2016) Hai-Yan Yu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

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

Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

(2015) M.T. Yilmaz et al.   JOURNAL OF DAIRY SCIENCE

Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt

(2015) G. Crispín-Isidro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Transglutaminase on Texture and Flow Properties of Stirred Probiotic Yoghurt during Storage

(2013) Mirela D. Iličić et al.   JOURNAL OF TEXTURE STUDIES

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

(2012) Márcia Cristina Teixeira Ribeiro Vidigal et al.   Food Science and Technology

The use of artificial neural network to predict exergetic performance of spray drying process: A preliminary study

(2012) Mortaza Aghbashlo et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

The influence of transglutaminase treatment on functional properties of set yoghurt

(2009) ZERRıN YÜKSEL et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Monitoring the authenticity of low-fat yogurts by an artificial neural network

(2009) A.G. da Cruz et al.   JOURNAL OF DAIRY SCIENCE

Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

(2009) M.R. Damin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY