Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer

Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review

(2015) Reza Karimi et al.   CARBOHYDRATE POLYMERS

Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt

(2014) Berrak Delikanli et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt ContainingLactobacillus rhamnosus

(2014) Zeynep Canbulat et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market

(2012) D. Kaaki et al.   JOURNAL OF DAIRY SCIENCE

Inulin as texture modifier in dairy products

(2011) D. Meyer et al.   FOOD HYDROCOLLOIDS

Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

(2010) E. Allen Foegeding et al.   INTERNATIONAL DAIRY JOURNAL

The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses

(2010) MOHAMMAD A MIRI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin

(2008) Charles S. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

(2007) N. Sahan et al.   FOOD HYDROCOLLOIDS