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International Journal of Food Properties Volume 18, 2015 - Issue 7
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Original Articles

Comparison of Viscoelastic Properties of Set and Stirred Yogurts Made from High Pressure and Thermally Treated Milks

Hosahalli S. RamaswamyDepartment of Food Science and Agricultural Chemistry, McGill University, Ste.-Anne-de-Bellevue, Quebec, CanadaCorrespondence[email protected]
,
Cuiren R. ChenDepartment of Food Science and Agricultural Chemistry, McGill University, Ste.-Anne-de-Bellevue, Quebec, Canada
&
Navneet S. RattanDepartment of Food Science and Agricultural Chemistry, McGill University, Ste.-Anne-de-Bellevue, Quebec, Canada
Pages 1513-1523 | Received 17 Aug 2013, Accepted 08 Mar 2014, Published online: 16 Mar 2015

Citations (12)

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Read on this site (4)

D. R. Phebee Angeline, S. Rubalya Valantina & V. Mukesh Kumar. (2017) Empirical models to correlate the basic physical and chemical indices of modified rice bran and mustard oil. International Journal of Food Properties 20:11, pages 2805-2816.
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Jun Mei, Fei Feng & Yunfei Li. (2017) Effective of different homogeneous methods on physicochemical, textural and sensory characteristics of soybean (Glycine max L.) yogurt. CyTA - Journal of Food 15:1, pages 21-26.
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Hotnida Sinaga, Nidhi Bansal & Bhesh Bhandari. (2017) Effects of milk pH alteration on casein micelle size and gelation properties of milk. International Journal of Food Properties 20:1, pages 179-197.
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S. Rubalya Valantina, V. Mukesh Kumar & T. Devasena. (2016) Selected Rheological Characteristics and Physicochemical Properties of Vegetable Oil Affected by Heating. International Journal of Food Properties 19:8, pages 1852-1862.
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Articles from other publishers (8)

Arash Koocheki, Hosahalli Ramaswamy & Rasoul Mozafarpour. (2023) Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels. Food Hydrocolloids, pages 109626.
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Jasim Ahmed, Sreejani Barua & Sayanti Roy. 2023. Advances in Food Rheology and Its Applications. Advances in Food Rheology and Its Applications 335 363 .
Rimma Elemanova, Mukarama Musulmanova, Zhyldyzai Ozbekova, Aigul Usubalieva, Ruslan Adil Akai, Anarseit Deidiev & Jamila Smanalieva. (2022) Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures. International Dairy Journal 134, pages 105453.
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Jamila Smanalieva, Janyl Iskakova & Peter Fischer. (2021) Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria. European Food Research and Technology 247:7, pages 1815-1824.
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Hamed Vatankhah, Ali R. Taherian & Hosahalli S. Ramaswamy. (2018) High-pressure induced thermo-viscoelasticity and dynamic rheology of gum Arabic and chitosan aqueous dispersions. LWT 89, pages 291-298.
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Shalini Gaur Rudra, Prerna Nath, Charanjit Kaur & Santanu Basu. (2017) Rheological, Storage Stability and Sensory Profiling of Low-Fat Yoghurt Fortified with Red Capsicum Carotenoids and Inulin. Journal of Food Processing and Preservation 41:4, pages e13067.
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Raza Hussain, Hamed Vatankhah, Ajaypal Singh & Hosahalli S. Ramaswamy. (2016) Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures. Carbohydrate Polymers 150, pages 299-307.
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Rimma Elemanova, Mukarama Musulmanova, Zhyldyzai Ozbekova, Aigul Usubalieva, Ruslan Adil A.Anarseit Deidiev & Jamila Smanalieva. (2022) Rheological, Microbiological and Sensory Properties of Khainak Milk Fermented with Different Starter Cultures. SSRN Electronic Journal.
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