Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts

The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders

(2022) Hale İnci Öztürk   INTERNATIONAL DAIRY JOURNAL

Potential probiotics and postbiotic characteristics including immunomodulatory effects of lactic acid bacteria isolated from traditional yogurt-like products

(2022) Mohammed Tarique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt

(2022) Omer Faruk Celik et al.   Food Bioscience

Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry

(2021) Evelin Korcz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

(2020) Richa Soni et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Development of a microencapsulated synbiotic product and its application in yoghurt

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

A study on rheological properties, sensory evaluation and shelf life of ayran–shalgam mixtures

(2020) Merve Uzay et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2019) Xinya Wang et al.   FOOD HYDROCOLLOIDS

Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system

(2019) Soumaya El Bouchikhi et al.   BMC BIOTECHNOLOGY

Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

(2019) Talha Demirci et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics

(2018) Hale İnci Öztürk et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid

(2017) Talita A. Comunian et al.   FOOD CHEMISTRY

Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurt

(2017) Hümeyra İspirli et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables

(2017) Deepak Mudgil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products

(2016) Susann Mende 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

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

Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties

(2015) Guohua Hu et al.   FOOD CHEMISTRY

Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC

(2015) Y. Gezginc et al.   JOURNAL OF DAIRY SCIENCE

Reconstituted yogurt from yogurt cultured milk powder mix has better overall characteristics than reconstituted yogurt from commercial yogurt powder

(2014) Lijie Song et al.   JOURNAL OF DAIRY SCIENCE

Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production

(2013) Xue Han et al.   INTERNATIONAL DAIRY JOURNAL

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

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

The starter culture characteristics of probiotic microorganisms in fermented milks

(2012) Reza Mohammadi et al.   ENGINEERING IN LIFE SCIENCES

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

(2012) C. Senaka Ranadheera et al.   FOOD CHEMISTRY

Short communication: Effect of oxygen on symbiosis between Lactobacillus bulgaricus and Streptococcus thermophilus

(2012) H. Horiuchi et al.   JOURNAL OF DAIRY SCIENCE

Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products

(2012) X. Ao et al.   JOURNAL OF DAIRY SCIENCE

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

(2012) A.P. do Espírito Santo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

New insights into the exopolysaccharide production of Streptococcus thermophilus

(2011) Luc De Vuyst et al.   INTERNATIONAL DAIRY JOURNAL

Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins

(2010) Ana Paula Marafon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of preacidification of milk and fermentation time on the properties of yogurt

(2009) Y. Peng et al.   JOURNAL OF DAIRY SCIENCE

Production and evaluation of some physicochemical parameters of peanut milk yoghurt

(2009) Joel Isanga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY