Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey

Use of whey powder and skim milk powder for the production of fermented cream

(2016) Ceren AKAL et al.   Food Science and Technology

Interaction of starch and casein

(2016) Nian-xia Sun et al.   FOOD HYDROCOLLOIDS

Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

(2016) B.N.P. Sah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of whey powder and skim milk powder for the production of fermented cream

(2016) Ceren AKAL et al.   Food Science and Technology

Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

(2015) P. Morell et al.   FOOD RESEARCH INTERNATIONAL

Healthy yogurt fortified with n-3 fatty acids from vegetable sources

(2015) B. Dal Bello et al.   JOURNAL OF DAIRY SCIENCE

Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

(2015) Marta Bertolino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt

(2015) G. Crispín-Isidro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt

(2014) C. Lobato-Calleros et al.   JOURNAL OF FOOD ENGINEERING

Influence of homogenisation and the degradation of stabilizer on the stability of acidified milk drinks stabilized by carboxymethylcellulose

(2014) Juan Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches

(2013) Tamara R. Dapčević Hadnađev et al.   Food and Bioprocess Technology

Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt

(2013) Bo Cui et al.   FOOD HYDROCOLLOIDS

Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

(2013) Jacieny Janne Leite Gomes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

(2013) Anna Timgren et al.   Food Science & Nutrition

Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review

(2012) Michael C. Sweedman et al.   CARBOHYDRATE POLYMERS

Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by OSA modified starch

(2012) Chao Li et al.   FOOD HYDROCOLLOIDS

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

(2012) W.F. Castro et al.   JOURNAL OF DAIRY SCIENCE

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

(2012) A.G. Cruz et al.   JOURNAL OF FOOD ENGINEERING

Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

(2012) Nutthaya Srisuvor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Whey valorisation: A complete and novel technology development for dairy industry starter culture production

(2009) Athanasios A. Koutinas et al.   BIORESOURCE TECHNOLOGY

Measurement of Soluble Solids Content and pH of Yogurt Using Visible/Near Infrared Spectroscopy and Chemometrics

(2009) Yongni Shao et al.   Food and Bioprocess Technology

Skim acidic milk whey cryoconcentration and assessment of its functional properties: Impact of processing conditions

(2009) Mohammed Aider et al.   Innovative Food Science & Emerging Technologies

Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology

(2008) Fabiane P. de Castro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical properties of yoghurt manufactured with milk whey and transglutaminase

(2008) C. Gauche et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the extent of pasting on the dynamic rheological properties of acidified skim milk gels containing normal rice starch

(2007) J.Y. Zuo et al.   FOOD HYDROCOLLOIDS

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

Acid thinned jicama and maize starches as fat substitute in stirred yogurt

(2007) S.L. Amaya-Llano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY