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

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

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

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

(2010) Helen Walsh et al.   JOURNAL OF FOOD SCIENCE

Probiotics—From Metchnikoff to bioactives

(2008) T. Vasiljevic et al.   INTERNATIONAL DAIRY JOURNAL

Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties

(2008) S. Aziznia et al.   JOURNAL OF DAIRY SCIENCE

Composition of goat and sheep milk products: An update

(2008) K. Raynal-Ljutovac et al.   SMALL RUMINANT RESEARCH

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