Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties

Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics

(2021) Dalia G. Kamel et al.   Food Science & Nutrition

Addition of inulin to probiotic yogurt: Viability of probiotic bacteria ( Bifidobacterium bifidum ) and sensory characteristics

(2021) Dalia G. Kamel et al.   Food Science & Nutrition

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

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

Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt

(2019) Tianqi Fang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values

(2017) Md. Sultan Mahomud et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems

(2014) Alina Krzeminski et al.   INTERNATIONAL DAIRY JOURNAL

Rheological and physical properties of yogurt enriched with phytosterol during storage

(2014) Zahra Izadi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Complex interfaces in food: Structure and mechanical properties

(2014) Leonard M.C. Sagis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Effects of Liquid Whey Protein Concentrate on Functional and Sensorial Properties of Set Yogurts and Fresh Cheese

(2012) Marta H. F. Henriques et al.   Food and Bioprocess Technology

Density and Dynamic Viscosity of Bovine Milk Affect by Temperature and Composition

(2012) Lizzy Ayra Pereira Alcântara et al.   International Journal of Food Engineering

Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts

(2012) A.G. Cruz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation and Physical Properties of Yogurt

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

Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

(2009) C.I.E. Ciron et al.   INTERNATIONAL DAIRY JOURNAL

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