The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt

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

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

Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt

(2020) Andréanne Moineau-Jean et al.   INTERNATIONAL DAIRY JOURNAL

Perspectives on personalised food

(2020) Øydis Ueland et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation of yogurt-flavored bases by mixed lactic acid bacteria with the addition of lipase

(2020) Yan-yan Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes

(2020) Farida Benmeziane et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dairy cow feeding system alters the characteristics of low-heat skim milk powder and processability of reconstituted skim milk

(2019) Arunima Gulati et al.   JOURNAL OF DAIRY SCIENCE

The credibility of the effects of functional food products and consumers’ willingness to purchase/willingness to pay– review

(2019) Brigitta Plasek et al.   APPETITE

Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties

(2019) Mahsa Ardabilchi Marand et al.   POWDER TECHNOLOGY

Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation

(2018) Monika Brückner-Gühmann et al.   FOOD HYDROCOLLOIDS

Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk

(2018) Alline Artigiani Lima Tribst et al.   INTERNATIONAL DAIRY JOURNAL

Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt

(2018) Vijesh Yadav et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Processing of high-protein yoghurt - A review

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

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

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

Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate

(2017) Md. Sultan Mahomud et al.   Innovative Food Science & Emerging Technologies

Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products

(2017) Jonas A. Ohlsson et al.   INTERNATIONAL DAIRY JOURNAL

Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.)

(2017) Thaís Caroline Moreira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The need for consumer science and regulatory science research on functional foods with health claims - What should we do to harmonize science and technology with society?

(2017) Nanae Tanemura et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical and sensory characteristics of yoghurts made from goat and cow milk

(2016) Roberto Germano Costa et al.   ANIMAL SCIENCE JOURNAL

Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification

(2016) F.P. Bruzantin et al.   JOURNAL OF DAIRY SCIENCE

Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

(2016) Abdullah Akgun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Concentrated yogurt (Labneh) made of a mixture of goats’ and cows’ milk: Physicochemical, microbiological and sensory analysis

(2016) Mireille Serhan et al.   SMALL RUMINANT RESEARCH

Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins

(2015) Camilla Elise Jørgensen et al.   INTERNATIONAL DAIRY JOURNAL

Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties

(2014) D.D. Bong et al.   JOURNAL OF DAIRY SCIENCE

Rheological and physical properties of yogurt enriched with phytosterol during storage

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

Effect of dairy powders fortification on yogurt textural and sensorial properties: a review

(2013) Marie Celeste Karam et al.   JOURNAL OF DAIRY RESEARCH

Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks

(2012) MARIA F BEZERRA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

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

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

(2008) K.E. Almeida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY