Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage

(2011) A.P. Marafon et al.   JOURNAL OF DAIRY SCIENCE

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

(2010) Adriano G. Cruz et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Use of modified whey protein in yoghurt formulations

(2010) P.T. Matumoto-Pintro et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage

(2010) Lata Ramchandran et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

(2009) M.R. Damin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotics—From Metchnikoff to bioactives

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

EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIA

(2008) MARIA REGINA DAMIN et al.   JOURNAL OF TEXTURE STUDIES