Advanced search
Publication Cover
International Journal of Food Properties Volume 20, 2017 - Issue sup3
Submit an article Journal homepage
1,612
Views
13
CrossRef citations to date
0
Altmetric
Original Articles

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

Rahil RezaeiFood Science and Technology Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
,
Morteza KhomeiriFood Science and Technology Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan, IranCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0001-6119-5030
ORCID Icon,
Mahdi KashaninejadFood Science and Technology Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
,
Mehran AalamiFood Science and Technology Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
&
Mostafa Mazaheri-TehraniFood Science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran
Pages S2688-S2695 | Received 31 Jan 2017, Accepted 24 Oct 2017, Published online: 08 Jan 2018

Citations (13)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Reza Karimi, Mina Homayoonfal, Narjes Malekjani, Mohammad Saeed Kharazmi & Seid Mahdi Jafari. (2023) Interaction between β-glucans and gut microbiota: a comprehensive review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-32.
Read now
Mutthanthirige Don Lalith Chandana Nishantha, Xian Zhao, Diddugodage Chamila Jeewani, Jianxin Bian, Xiaojun Nie & Song Weining. (2018) Direct comparison of β-glucan content in wild and cultivated barley. International Journal of Food Properties 21:1, pages 2218-2228.
Read now

Articles from other publishers (11)

Xue Fang, Han Ye, Mengdan Chen, Xiaodie Chen, Minghui Chen, Jiayi Chen, Wenhui Kong, Qiqi Wang & Zuoyong Zhang. (2023) Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system . Cereal Chemistry.
Crossref
Xie dongdong, Li xing, Sun yingqi & Ren shuncheng. (2023) Effect of different producing methods on physicochemical and fermentation properties of refrigerated dough. Journal of Food Composition and Analysis 119, pages 105268.
Crossref
Marco A. Dircio-Morales, Gonzalo Velazquez, Israel Sifuentes-Nieves, Pamela C. Flores-Silva, Heidi A. Fonseca-Florido & Guadalupe Mendez-Montealvo. (2023) Effect of retrograded starch with different amylose content on the rheological properties of stored yogurt. Journal of Food Science and Technology.
Crossref
Shuyu Jia, Haibo Zhao, Haiteng Tao, Bin Yu, Pengfei Liu & Bo Cui. (2022) Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt. International Journal of Biological Macromolecules 203, pages 10-18.
Crossref
Shima Piri Gheshlaghi, Mohammad Alizadeh Khaledabad, Mehdi Nikoo, Joe M. Regenstein & Hassan Ahmadi Gavlighi. (2021) Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt. LWT 148, pages 111665.
Crossref
Marwa M. El-Said, Tamer M. El-Mess & Heba H. Salama. (2020) Functional Properties and in vitro Bio-Accessibility Attributes of Light Ice Cream Incorporated with Purple Rice Bran. International Journal of Dairy Science 16:1, pages 1-10.
Crossref
George A. Cavender & William L. Kerr. (2019) Microfluidization of full‐fat ice cream mixes: Effects on rheology and microstructure. Journal of Food Process Engineering 43:2.
Crossref
Antonia Terpou, Aikaterini Papadaki, Loulouda Bosnea, Maria Kanellaki & Nikolaos Kopsahelis. (2019) Novel frozen yogurt production fortified with sea buckthorn berries and probiotics. LWT 105, pages 242-249.
Crossref
Yuen Kwan Yeung, Yun‐Kyung Lee & Yoon Hyuk Chang. (2019) Physicochemical, microbial, and rheological properties of yogurt substituted with pectic polysaccharide extracted from Ulmus davidiana . Journal of Food Processing and Preservation 43:4, pages e13907.
Crossref
Sima Taheri & Morteza Khomeiri. (2019) Psychobiotics and Brain-Gut Microbiota Axis. Iranian Journal of Medical Microbiology 13:1, pages 1-13.
Crossref
Daniel E. Garcia-Valle, Luis A. Bello-Perez, Pamela C. Flores-Silva, Edith Agama-Acevedo & Juscelino Tovar. (2019) Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient. Frontiers in Nutrition 6.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.