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CyTA - Journal of Food Volume 19, 2021 - Issue 1

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Research Article

Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent

Formulación y propiedades de almacenamiento de un producto simbiótico similar al yogur a base de arroz utilizando proteína de suero polimerizada como agente de gelificación

Cuina Wanga Department of Food Science, Northeast Agriculture University, Harbin, China;b Department of Food Science, Jilin University, Changchun, ChinaView further author information

Dan Lib Department of Food Science, Jilin University, Changchun, ChinaView further author information

Hao Wanga Department of Food Science, Northeast Agriculture University, Harbin, ChinaView further author information

Mingruo Guoa Department of Food Science, Northeast Agriculture University, Harbin, China;c Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT, USACorrespondence[email protected]
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Pages 511-520 | Received 16 Mar 2020, Accepted 23 Apr 2021, Published online: 27 May 2021

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https://doi.org/10.1080/19476337.2021.1923573
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Aslı Yiğit, Paulina Bielska, Dorota Cais-Sokolińska & Gülhan Samur. (2023) Whey proteins as a functional food: Health effects, functional properties, and applications in food. Journal of the American Nutrition Association 42:8, pages 758-768.
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Articles from other publishers (1)

Muhammad Safeer Abbas, Farhan Saeed, Muhammad Afzaal, Lu Jianfeng, Muzzamal Hussain, Ali Ikram & Ayesha Jabeen. (2022) Recent trends in encapsulation of probiotics in dairy and beverage: A review. Journal of Food Processing and Preservation 46:7.
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