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Jacek Domagała. (2009) Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk. International Journal of Food Properties 12:3, pages 605-615.
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Patinya Sirikulchayanont, Siripastr Jayanta, Pasawadee Pradipasena & Osato Miyawaki. (2007) Characteristics of Microparticulated Particles from Mung Bean Protein. International Journal of Food Properties 10:3, pages 621-630.
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Adrienn Varga-Tóth, Csaba Németh, István Dalmadi, Tamás Csurka, Renáta Csorba, Majd Elayan, Munkhnasan Enkhbold, Karina Hidas & László Ferenc Friedrich. (2023) Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design. Frontiers in Nutrition 9.
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Viraj Weerasingha, Hasitha Priyashantha, Chaminda Senaka Ranadheera, Pradeep Prasanna, Pradeepa Silva & Janak K. Vidanarachchi. (2022) Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle. Journal of Dairy Research, pages 1-8.
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Menekse Bulut, Eda Adal & Tugba Aktar. (2022) Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt. Journal of Food Processing and Preservation 46:8.
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Menekşe Bulut, Yusuf Tunçtürk & Duried Alwazeer. (2021) Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage. International Journal of Dairy Technology 74:4, pages 723-736.
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Seyed Saeed Sekhavatizadeh, Mahmoud Aminlari, Hamid Reza Gheisari, Seyed Sharam Shekarforoush & Mohammad Taghi Golmakani. (2019) Physicochemical and microbiological properties of probiotic kashk containing Bacillus coagulans. Journal of Consumer Protection and Food Safety 14:4, pages 377-387.
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Ting‐Jin Lim, Azhar‐Mat Easa, Abdul‐Alias Karim, Rajeev Bhat & Min‐Tze Liong. (2011) Development of soy‐based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin. British Food Journal 113:9, pages 1147-1172.
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N. Sahan, K. Yasar & A.A. Hayaloglu. (2008) Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids 22:7, pages 1291-1297.
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