Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt

Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs

(2021) Zhendong He et al.   FOOD HYDROCOLLOIDS

Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese

(2020) Hongjuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

(2020) Sucheta Khubber et al.   FOOD HYDROCOLLOIDS

Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin

(2020) Peifeng Lv et al.   FOOD RESEARCH INTERNATIONAL

The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties

(2020) M. Kamal Hossain et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages

(2020) Mirian dos Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fabrication of emulsion gel based on polymer sanxan and its potential as a sustained-release delivery system for β-carotene

(2020) Zhong Shi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties

(2020) Irene Muñoz-González et al.   FOOD CHEMISTRY

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

(2020) Zeynep Gürbüz et al.   INTERNATIONAL DAIRY JOURNAL

Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin

(2019) Chi Yan et al.   FOOD RESEARCH INTERNATIONAL

Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts

(2019) Hanna Lesme et al.   INTERNATIONAL DAIRY JOURNAL

Heat-induced gelation of mixtures of casein micelles with whey protein aggregates

(2019) Anna Kharlamova et al.   FOOD HYDROCOLLOIDS

Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent

(2019) Tianqi Fang et al.   JOURNAL OF DAIRY SCIENCE

Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content

(2019) Zewen Xi et al.   FOOD CHEMISTRY

Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt

(2019) Kenneth Kieserling et al.   FOOD HYDROCOLLOIDS

Foaming properties of heat-aggregated microparticles from whey proteins

(2019) L. Grossmann et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein

(2019) Yao Lu et al.   FOOD HYDROCOLLOIDS

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

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

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

(2018) T. Pintado et al.   MEAT SCIENCE

Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking

(2018) Mehdi Mohammadian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study

(2018) Hoda Khalesi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels

(2018) Yu Cheng et al.   FOOD HYDROCOLLOIDS

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

(2017) Phuong T.M. Nguyen 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

Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents

(2017) Jianjun Cheng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum

(2017) Ivana M. Geremias-Andrade et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of casein to whey protein ratios on the protein interactions and coagulation properties of low-fat yogurt

(2016) L.L. Zhao et al.   JOURNAL OF DAIRY SCIENCE

Improving the Textural Properties of Yogurt Fortified with Milk Proteins

(2016) Berrak Delikanli et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

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

Rheological properties and microstructure of high protein acid gels prepared from reconstituted milk protein concentrate powders of different protein contents

(2015) Gopinathan H. Meletharayil et al.   INTERNATIONAL DAIRY JOURNAL

Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions

(2014) Mathieu Destribats et al.   Soft Matter

Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt

(2013) Bo Cui 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

Use of modified whey protein in yoghurt formulations

(2010) P.T. Matumoto-Pintro et al.   INTERNATIONAL DAIRY JOURNAL