Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser

The effect of apple pomace on the texture, rheology and microstructure of set type yogurt

(2019) Xinya Wang et al.   FOOD HYDROCOLLOIDS

Dairy dessert containing microencapsulated Lactobacillus rhamnosus (ATCC 53103) with quince seed mucilage as a coating material

(2019) Zahra Noori Dokoohaki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flaxseed mucilage: A natural stabilizer in stirred yogurt

(2018) Sara Basiri et al.   CARBOHYDRATE POLYMERS

Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules

(2018) Phui Yee Tan et al.   FOOD CHEMISTRY

Salecan stabilizes the microstructure and improves the rheological performance of yogurt

(2018) Renjie Fu et al.   FOOD HYDROCOLLOIDS

Effects of quince seed on the rheological, structural and sensory characteristics of ice cream

(2018) Abdullah Kurt et al.   FOOD HYDROCOLLOIDS

Chinese quince ( Chaenomeles sinensis ) seed gum: Structural characterization

(2018) Li Wang et al.   FOOD HYDROCOLLOIDS

Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture

(2018) Lintianxiang Chen et al.   INTERNATIONAL DAIRY JOURNAL

Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage

(2018) Elyas Mohammadi-Gouraji et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream

(2017) Reza Farahmandfar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties

(2017) Esmeralda Santillán-Urquiza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Natural antioxidants as stabilizers for polymers

(2017) B. Kirschweng et al.   POLYMER DEGRADATION AND STABILITY

The functional and nutritional aspects of hydrocolloids in foods

(2016) Juan-Mei Li et al.   FOOD HYDROCOLLOIDS

Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid

(2016) Emrah Kirtil et al.   FOOD RESEARCH INTERNATIONAL

Iron-entrapped niosomes and their potential application for yogurt fortification

(2016) G. Gutiérrez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

(2016) B.N.P. Sah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hydrocolloids from quince seed: Extraction, characterization, and study of their emulsifying/stabilizing capacity

(2014) Christos Ritzoulis et al.   FOOD HYDROCOLLOIDS

Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM

(2014) Mohammad Jouki et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets

(2014) Mohammad Jouki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Structural characterization and tribological evaluation of quince seed mucilage

(2014) Timo J. Hakala et al.   TRIBOLOGY INTERNATIONAL

Stabilizers: Indispensable Substances in Dairy Products of High Rheology

(2013) Madiha Tasneem et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of high pressure processing on rheological and structural properties of milk–gelatin mixtures

(2013) Anastasia Fitria Devi et al.   FOOD CHEMISTRY

Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties

(2013) Mohammad Jouki et al.   FOOD HYDROCOLLOIDS

Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage

(2013) Mohammad Jouki et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review

(2013) Deepak Mudgil et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Quality parameters, biocompounds and antioxidant activity in fruits of nine quince (Cydonia oblonga Miller) accessions

(2013) Pilar Legua et al.   SCIENTIA HORTICULTURAE

Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber

(2012) A.P. Espírito-Santo et al.   FOOD RESEARCH INTERNATIONAL

Formation and Physical Properties of Yogurt

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

Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water

(2011) L. Trigueros et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties

(2010) C. Ramirez-Santiago et al.   JOURNAL OF FOOD ENGINEERING

Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt

(2008) CHRISTOS SOUKOULIS et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

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

RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION

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

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

(2007) N. Sahan et al.   FOOD HYDROCOLLOIDS