Studying stirred yogurt microstructure and its correlation to physical properties: A review

Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis

(2020) A. Gilbert et al.   JOURNAL OF DAIRY SCIENCE

Perception of creaminess in foods

(2020) Rituja Upadhyay et al.   JOURNAL OF TEXTURE STUDIES

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

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

Manufacture of a fermented dairy product using whey from sheep’s milk cheese: an alternative to using the main by-product of sheep’s milk cheese production in small farms

(2020) Alline Artigiani Lima Tribst et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses

(2020) Audrey Gilbert et al.   FOOD HYDROCOLLOIDS

Microstructure and rheology of acid milk gels and stirred yoghurts –quantification of process-induced changes by auto- and cross correlation image analysis

(2020) Sandra Beyer Gregersen et al.   FOOD HYDROCOLLOIDS

Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties

(2019) Marine Moussier et al.   JOURNAL OF FOOD ENGINEERING

Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

(2019) Georg Surber et al.   Foods

What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction

(2019) Marine Moussier et al.   Food Structure-Netherlands

Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer

(2018) Isabel Celigueta Torres et al.   INTERNATIONAL DAIRY JOURNAL

Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels

(2018) Juliana V.C. Silva et al.   INTERNATIONAL DAIRY JOURNAL

Vibration-induced particle formation during yogurt fermentation—Effect of frequency and amplitude

(2018) Adrian Körzendörfer et al.   JOURNAL OF DAIRY SCIENCE

Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensions

(2018) Marjan Javanmard et al.   JOURNAL OF FOOD ENGINEERING

Explaining food texture through rheology

(2018) Helen S Joyner (Melito)   Current Opinion in Food Science

Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit

(2018) V. Guénard-Lampron et al.   JOURNAL OF DAIRY SCIENCE

Super-resolution microscopy and empirically validated autocorrelation image analysis discriminates microstructures of dairy derived gels

(2018) Zachary J. Glover et al.   FOOD HYDROCOLLOIDS

Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

(2017) Saara Laiho et al.   FOOD HYDROCOLLOIDS

Particle formation induced by sonication during yogurt fermentation – Impact of exopolysaccharide-producing starter cultures on physical properties

(2017) Adrian Körzendörfer et al.   FOOD RESEARCH INTERNATIONAL

Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts

(2017) David Chua et al.   INTERNATIONAL DAIRY JOURNAL

A 100-Year Review: Yogurt and other cultured dairy products

(2017) Kayanush J. Aryana et al.   JOURNAL OF DAIRY SCIENCE

The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts

(2017) Pere Morell et al.   Food & Function

Composite foods: from structure to sensory perception

(2017) Elke Scholten   Food & Function

Relating rheology and tribology of commercial dairy colloids to sensory perception

(2017) Laura Laguna et al.   Food & Function

Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis

(2016) Anne Rohart et al.   Dairy Science & Technology

Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems

(2016) Guanchen Liu et al.   INTERNATIONAL DAIRY JOURNAL

Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

(2016) Lanjun Zhang et al.   INTERNATIONAL DAIRY JOURNAL

Sonication induced particle formation in yogurt: Influence of the dry matter content on the physical properties

(2016) Stefan Nöbel et al.   JOURNAL OF FOOD ENGINEERING

Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure

(2016) Aryama Mokoonlall et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of micro-gel shape and concentration on sensory perception of micro-gels-enriched stirred yoghurts

(2015) Anne Rohart et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Water holding capacity and swelling of casein hydrogels

(2015) C.G. (Kees) de Kruif et al.   FOOD HYDROCOLLOIDS

Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms

(2015) Robi Andoyo et al.   FOOD HYDROCOLLOIDS

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

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

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

Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data

(2014) Alina Sonne et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exopolysaccharide–milk protein interactions in a dairy model system simulating yoghurt conditions

(2013) Marie-Claude Gentès et al.   Dairy Science & Technology

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

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

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

(2013) Heather M. Shewan et al.   JOURNAL OF FOOD ENGINEERING

Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis

(2013) Alina Krzeminski et al.   JOURNAL OF FOOD SCIENCE

Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment

(2012) Christian Hahn et al.   INTERNATIONAL DAIRY JOURNAL

Apparent voluminosity of casein micelles determined by rheometry

(2012) Stefan Nöbel et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

The Structure of the Casein Micelle of Milk and Its Changes During Processing

(2012) Douglas G. Dalgleish et al.   Annual Review of Food Science and Technology

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

(2011) Christian Hahn et al.   Dairy Science & Technology

Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties

(2011) Chr. Ian E. Ciron et al.   FOOD CHEMISTRY

Polysaccharide–protein interactions in dairy matrices, control and design of structures

(2011) Milena Corredig et al.   FOOD HYDROCOLLOIDS

Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt

(2011) Chr. Ian E. Ciron et al.   FOOD HYDROCOLLOIDS

Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein

(2011) Isabel Celigueta Torres et al.   JOURNAL OF FOOD ENGINEERING

Structural properties of stirred yoghurt as influenced by whey proteins

(2011) Alina Krzeminski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Roles of charge interactions on astringency of whey proteins at low pH

(2010) B. Vardhanabhuti et al.   JOURNAL OF DAIRY SCIENCE

Analysis of aggregation and dispersion states of small particles in concentrated suspension by using diffused photon density wave spectroscopy

(2009) Jun Tanguchi et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

(2009) Francesca Patrignani et al.   JOURNAL OF DAIRY RESEARCH

Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering

(2009) C.M. Beliciu 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

Application of Advanced Instrumental Methods for Yogurt Analysis

(2008) Amir M. Mortazavian et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk

(2008) M. Serra et al.   FOOD HYDROCOLLOIDS

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

(2008) M. Renan et al.   INTERNATIONAL DAIRY JOURNAL

Graininess and roughness of stirred yoghurt as influenced by processing

(2008) A. Küçükçetin et al.   INTERNATIONAL DAIRY JOURNAL

Effect of heat treatment of skim milk and final fermentation pH on graininess and roughness of stirred yogurt

(2008) AHMET KÜCÜKCETIN   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Investigation of the effects of mechanical post-processing with a colloid mill on the texture properties of stirred yogurt

(2008) KONRAD WEIDENDORFER et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

The rebodying of stirred yoghurt: interactions between proteins

(2008) Marie Renan et al.   JOURNAL OF DAIRY RESEARCH

ADSA Foundation Scholar Award: Possibilities and Challenges of Exopolysaccharide-Producing Lactic Cultures in Dairy Foods

(2008) A.N. Hassan   JOURNAL OF DAIRY SCIENCE

Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

(2007) S.M.B. Johansen et al.   FOOD QUALITY AND PREFERENCE

Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt

(2007) A. Kücükcetin   FOOD RESEARCH INTERNATIONAL

Creaminess in relation to consistency and particle size in stirred fat-free yogurt

(2007) Philippe Cayot et al.   INTERNATIONAL DAIRY JOURNAL