Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt

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

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

Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock

(2021) Huaitian Cui et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Textural performance of Zea mays transglutaminase modified milk protein concentrate in stirred yoghurt

(2021) Hongbo Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological, chemical and textural properties

(2019) Zahra Gharaie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage

(2019) Mei Zhi Alcine Chan et al.   FOOD MICROBIOLOGY

Soy whey: More than just wastewater from tofu and soy protein isolate industry

(2019) Jian-Yong Chua et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Shear Stability of Highly Concentrated Emulsions

(2018) I. Masalova et al.   COLLOID JOURNAL

The effect of litchi juice on exopolysaccharide production in milk fermented by Lactobacillus casei

(2018) Yuanshan Yu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

Investigation on fish surimi gel as promising food material for 3D printing

(2018) Lin Wang et al.   JOURNAL OF FOOD ENGINEERING

Does lactic fermentation influence soy yogurt protein digestibility- A comparative study between soymilk and soy yogurt at different pH

(2018) Xin Rui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage

(2018) Jian-Yong Chua et al.   FOOD MICROBIOLOGY

Rheological, micro-structural and sensorial properties of camel milk yogurt as influenced by gelatin

(2018) Priti Mudgil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of kombucha consortium to transform soy whey into a novel functional beverage

(2018) Chuanhai Tu et al.   Journal of Functional Foods

Triticale extrudates – Changes of macrostructure, mechanical properties and molecular water dynamics during hydration

(2017) Agnieszka Makowska et al.   JOURNAL OF CEREAL SCIENCE

The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

(2016) Mehdi Akbari et al.   INTERNATIONAL DAIRY JOURNAL

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

(2015) Bartosz Sołowiej et al.   FOOD HYDROCOLLOIDS

Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR

(2015) Jia Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream

(2013) Qiangzhong Zhao et al.   FOOD CHEMISTRY

Effect of exopolysaccharides from lactic acid bacteria on the texture and microstructure of buffalo yoghurt

(2013) Tongxiang Yang et al.   INTERNATIONAL DAIRY JOURNAL

Efficacy of Different Probiotic Combinations on Death and Necrotizing Enterocolitis in a Premature Rat Model

(2013) Shu-Fen Wu et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus

(2012) Ricardo Pinheiro de Souza Oliveira et al.   BIOCHEMICAL ENGINEERING JOURNAL

Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber

(2012) A.P. Espírito-Santo et al.   FOOD RESEARCH INTERNATIONAL

Health benefits of probiotics: are mixtures more effective than single strains?

(2011) C. M. C. Chapman et al.   EUROPEAN JOURNAL OF NUTRITION

Effect of long-chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage

(2011) TATIANA C PIMENTEL et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Cereal based functional food of Indian subcontinent: a review

(2011) Arpita Das et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of modified whey protein in yoghurt formulations

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

Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt

(2009) HABIB ABBASI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Textural properties of mango soy fortified probiotic yoghurt: optimisation of inoculum level of yoghurt and probiotic culture

(2009) Harbinder Kaur et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage

(2009) L. Ramchandran 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

Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk

(2008) V. Ferragut et al.   JOURNAL OF FOOD ENGINEERING