Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01

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

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Rheological and textural properties of goat and cow milk set type yoghurts

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Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels

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Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir

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How kefir fermentation can affect product composition?

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Physicochemical and sensory quality of yogurt incorporated with pectin from peel ofCitrus sinensis

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Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures

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Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation

(2015) Patroklos Vareltzis et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein-fortified set yoghurt) using polymerised whey protein as a co-thickening agent

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Physiochemical Properties, Microstructure, and Probiotic Survivability of Nonfat Goats’ Milk Yogurt Using Heat-Treated Whey Protein Concentrate as Fat Replacer

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An innovative approach: cow/oat milk based kefir

(2015) Nayil Dinkçi Dinkçi   Mljekarstvo

An innovative approach: cow/oat milk based kefir

(2015) Nayil Dinkçi Dinkçi   Mljekarstvo

Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

(2014) Chun-Hui Chang et al.   CyTA-Journal of Food

A review: chemical, microbiological and nutritional characteristics of kefir

(2014) Seher Arslan   CyTA-Journal of Food

Evaluation of volatile characteristics in whey protein isolate–pectin mixed layer emulsions under different environmental conditions

(2014) Like Mao et al.   FOOD HYDROCOLLOIDS

Short communication: Survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage

(2014) L. Varga et al.   JOURNAL OF DAIRY SCIENCE

The Effect of Kombucha Starter Culture on the Gelation Process, Microstructure and Rheological Properties during Milk Fermentation

(2014) Vladimir R. Vukic et al.   JOURNAL OF TEXTURE STUDIES

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

(2014) A. Zamora et al.   Food Engineering Reviews

Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt

(2012) Danielle Cristina Guimarães da Silva et al.   CIENCIA RURAL

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

Transglutaminase treatment to improve physical properties of acid gels from enriched goat milk

(2012) A.I. Ardelean et al.   SMALL RUMINANT RESEARCH

Consistency, microstructure and probiotic survivability of goats’ milk yoghurt using polymerized whey protein as a co-thickening agent

(2011) Wenbo Wang et al.   INTERNATIONAL DAIRY JOURNAL

Instrumental Texture, Syneresis, and Microstructure of Yoghurts Prepared from Ultrafiltrated Goat Milk: Effect of Degree of Concentration

(2011) Jacek Domagała   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Viscometric study of pectin. Effect of temperature on the hydrodynamic properties

(2010) Martin Alberto Masuelli   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physico-Chemical Properties, Probiotic Survivability, Microstructure, and Acceptability of a Yogurt-Like Symbiotic Oats-Based Product Using Pre-Polymerized Whey Protein as a Gelation Agent

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The Physico-chemical, Sensory, and Textural Properties of Misti Dahi Prepared from Reduced Fat Buffalo Milk

(2008) P. Narender Raju et al.   Food and Bioprocess 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

Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts

(2007) K. Kailasapathy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY