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Nan-Nan Zhi, Kai Zong, Kiran Thakur, Jie Qu, Jun-Jun Shi, Jie-Lin Yang, Jian Yao & Zhao-Jun Wei. (2018) Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters. CyTA - Journal of Food 16:1, pages 42-49.
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Jia Shi, Yan-Ping Han & Xin-Huai Zhao. (2017) Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin. CyTA - Journal of Food 15:2, pages 320-325.
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Jia Shi, Dan Li & Xin-Huai Zhao. (2017) Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate. CyTA - Journal of Food 15:1, pages 34-40.
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Articles from other publishers (15)
Li-Ying Bo, Zhi-Qin Pan, Tian-Ying Sun, Guo-Jun Du, Duo Zhang, Zhi-Qiang Song, Chun-Li Song & Ren Jian. (2023) Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt. Journal of Food Quality 2023, pages 1-11.
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Jia-Le Zhao, Chun-Min Ma, Xin-Huai Zhao & Qiang Zhang. (2021) Effects of yam (Dioscorea opposita Thunb.) juice on fermentation and textural attributes of set-style skimmed yoghurt. Journal of Food Measurement and Characterization 15:3, pages 2220-2230.
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Yu Zhu, Haiteng Tao, Srinivas Janaswamy, Feixue Zou, Bo Cui & Li Guo. (2021) The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch. Food Chemistry 341, pages 128082.
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Rui Li, Chun‐Hui Chang, Dan‐Dan Ma & Xin‐Huai Zhao. (2020)
Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and
d
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Sining Li, Shanhu Tang, Qiang He, Jiaxin Gong & Jiangxiao Hu. (2019)
Physicochemical, textural and volatile characteristics of fermented milk co‐cultured with
Streptococcus thermophilus, Bifidobacterium animalis
or
Lactobacillus plantarum
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A.G. D'Alessandro, G. Martemucci, P. Loizzo & M. Faccia. (2019) Production of cheese from donkey milk as influenced by addition of transglutaminase. Journal of Dairy Science 102:12, pages 10867-10876.
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Sining Li, Shanhu Tang, Qiang He, Jiangxiao Hu & Jing Zheng. (2019) Changes in Proteolysis in Fermented Milk Produced by Streptococcus thermophilus in Co-Culture with Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis During Refrigerated Storage. Molecules 24:20, pages 3699.
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Yan-Shi Ma, Hui-Juan Zhao & Xin-Huai Zhao. (2019) Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products. Foods 8:10, pages 501.
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Rui Li, Qi Ding & Xin-Huai Zhao. (2019) Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics. Foods 8:6, pages 181.
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Belén García-Gómez, Ángeles Romero-Rodríguez, Lourdes Vázquez-Odériz, Nieves Muñoz-Ferreiro & Manuel Vázquez. (2019) Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation. Journal of the Science of Food and Agriculture 99:5, pages 2088-2095.
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Belén García-Gómez, Ángeles Romero-Rodríguez, Lourdes Vázquez-Odériz, Nieves Muñoz-Ferreiro & Manuel Vázquez. (2018) Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase. Journal of the Science of Food and Agriculture 98:14, pages 5479-5485.
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Seyed Mohammad Taghi Gharibzahedi & Ioannis S. Chronakis. (2018) Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products. Food Chemistry 245, pages 620-632.
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Sivan Isaschar-Ovdat & Ayelet Fishman. (2018) Crosslinking of food proteins mediated by oxidative enzymes – A review. Trends in Food Science & Technology 72, pages 134-143.
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Hao Wang, Cuina Wang, Mu Wang & Mingruo Guo. (2017) Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01. Journal of Food Science 82:11, pages 2650-2658.
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Yan-Ping Han, Miao Fu & Xin-Huai Zhao. (2015) The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk. International Journal of Dairy Technology 68:3, pages 427-433.
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