Citations (19)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (1)
Adriana Dabija, Georgiana Gabriela Codină, Anca-Mihaela Gâtlan & Lăcrămioara Rusu. (2018) Quality assessment of yogurt enriched with different types of fibers. CyTA - Journal of Food 16:1, pages 859-867.
Read now
Read now
Articles from other publishers (17)
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.
Crossref
Crossref
Xiaoqian Chen, Zifu Zhao, Chenyi Zhang, Chao Shang, Lu Gao, Chun Li, Guofang Zhang & Libo Liu. (2022) Effect of epigallocatechin gallate on the fermentative and physicochemical properties of fermented milk. Journal of Dairy Science 105:9, pages 7322-7333.
Crossref
Crossref
Ajay Kumar Sharma & Manda Kerba Aglawe. (2022) Addition of Processed Fine Wine Lees of Cabernet Sauvignon to Improve Nutraceutical Properties of Yoghurt. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences 92:1, pages 141-147.
Crossref
Crossref
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.
Crossref
Crossref
Nazni Peerkhan & Sandra Nair. (2020) Optimization of wheat dextrin yogurt formulation using response surface methodology. Journal of Food Science and Technology 58:5, pages 1740-1749.
Crossref
Crossref
Youkabed Zarroug, Mouna Boulares, Jamel Mejri, Bechir Slimi, Ghaith Hamdaoui, Saida Djebi, Fatma Saidi, Hanen Nasri, Dorra Terras Sfayhi & Mohamed Kharrat. (2020)
Extraction and Characterization of Tunisian
Quercus ilex
Starch and Its Effect on Fermented Dairy Product Quality
. International Journal of Analytical Chemistry 2020, pages 1-9.
Crossref
Crossref
Belén García‐Gómez, Ángeles Romero‐Rodríguez, Lourdes Vázquez‐Odériz, Nieves Muñoz‐Ferreiro & Manuel Vázquez. (2019) Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase. International Journal of Dairy Technology 73:1, pages 157-167.
Crossref
Crossref
Anne W. Mutahi & Makoto Miura. (2020) Effects of Different Chemically Modified Starches on the Rheological Properties of Stirred Non-fat Yoghurt. Food Science and Technology Research 26:2, pages 177-184.
Crossref
Crossref
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.
Crossref
Crossref
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.
Crossref
Crossref
Belén García‐Gómez, Ángeles Romero‐Rodríguez, Lourdes Vázquez‐Odériz, Nieves Muñoz‐Ferreiro & Manuel Vázquez. (2019) Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale. International Journal of Dairy Technology.
Crossref
Crossref
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.
Crossref
Crossref
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.
Crossref
Crossref
Hale İnci Öztürk, Sümeyye Aydın, Didem Sözeri, Talha Demirci, Durmuş Sert & Nihat Akın. (2018) Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics. LWT 90, pages 620-626.
Crossref
Crossref
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.
Crossref
Crossref
Ammar Altemimi. (2018) Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing. Foods 7:2, pages 14.
Crossref
Crossref
Behnaz Hashemi, Ashkan Madadlou & Maryam Salami. (2017) Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinking. Food Chemistry 237, pages 23-29.
Crossref
Crossref