Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt

Effect of whole green tea products including catechins, polysaccharides, and flavonols on the metabolism of added sugars

(2021) Chan-Yang Lee et al.   Food Bioscience

Opportunities and challenges for the nanodelivery of green tea catechins in functional foods

(2021) A. Rashidinejad et al.   FOOD RESEARCH INTERNATIONAL

Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt

(2021) Shima Piri Gheshlaghi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes

(2021) Roghayeh Amini Sarteshnizi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of extraction variables on the physical and functional properties of tilapia gelatin

(2021) Wei Liao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt

(2021) Liqing Qiu et al.   Food Bioscience

Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt

(2020) Yihan Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder

(2020) Juan Osorio-Arias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh tea

(2020) Dorota Najgebauer-Lejko et al.   JOURNAL OF DAIRY SCIENCE

Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract

(2020) Isam A. Mohamed Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates

(2020) Mehdi Nikoo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage

(2019) Mahmoud Abdel-Hamid et al.   INTERNATIONAL DAIRY JOURNAL

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

(2019) Xinya Wang et al.   FOOD HYDROCOLLOIDS

Short communication: Chia seed extract enhances physiochemical and antioxidant properties of yogurt

(2019) H.C. Kwon et al.   JOURNAL OF DAIRY SCIENCE

The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute

(2019) Si Yeon Kim et al.   JOURNAL OF DAIRY SCIENCE

Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility

(2019) Li-Hua Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products

(2019) Yan-Shi Ma et al.   Foods

The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin

(2019) Joanna Tkaczewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

(2018) Mehdi Nikoo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Salecan stabilizes the microstructure and improves the rheological performance of yogurt

(2018) Renjie Fu et al.   FOOD HYDROCOLLOIDS

Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration

(2018) Henrique Jaster et al.   FOOD RESEARCH INTERNATIONAL

Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health

(2018) Alaa Abd El-Fattah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative peptides of hydrolysate prepared from fish skin gelatin using ginger protease activate antioxidant response element-mediated gene transcription in IPEC-J2 cells

(2018) Liufeng Zheng et al.   Journal of Functional Foods

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

Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

(2017) Özge Dönmez et al.   JOURNAL OF DAIRY SCIENCE

Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt

(2016) Eda D. Pancar et al.   Journal of Aquatic Food Product Technology

Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage

(2016) Premalatha Muniandy et al.   Food Packaging and Shelf Life

Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

(2015) Ana Carolina Pelaes Vital et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Collagen and Gelatin

(2015) Dasong Liu et al.   Annual Review of Food Science and Technology

Effect of Different Drying Methods on Rheological and Textural Properties of Balangu Seed Gum

(2014) Fakhreddin Salehi et al.   DRYING TECHNOLOGY

Green tea yogurt: major phenolic compounds and microbial growth

(2014) Shabboo Amirdivani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin

(2014) Mehdi Nikoo et al.   Journal of Functional Foods

Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

(2013) Simon M. Loveday et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Isolation and Characterization of Three Novel Peptides from Casein Hydrolysates That Stimulate the Growth of Mixed Cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus

(2011) Qingli Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage

(2008) Imène Jaziri et al.   FOOD CHEMISTRY

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

(2008) A.A. Karim et al.   FOOD HYDROCOLLOIDS