These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

251 related items for PubMed ID: 16719526

  • 21. Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt.
    Nourmohammadi N, Soleimanian-Zad S, Shekarchizadeh H.
    J Sci Food Agric; 2020 Nov; 100(14):5260-5268. PubMed ID: 32520419
    [Abstract] [Full Text] [Related]

  • 22. Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature.
    Lee WJ, Lucey JA.
    J Dairy Sci; 2004 Oct; 87(10):3153-64. PubMed ID: 15377593
    [Abstract] [Full Text] [Related]

  • 23. Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent.
    Fang T, Guo M.
    J Dairy Sci; 2019 Sep; 102(9):7884-7894. PubMed ID: 31301832
    [Abstract] [Full Text] [Related]

  • 24. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate.
    Akalın AS, Unal G, Dinkci N, Hayaloglu AA.
    J Dairy Sci; 2012 Jul; 95(7):3617-28. PubMed ID: 22720919
    [Abstract] [Full Text] [Related]

  • 25. Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: an optimization study based on fermentation kinetics.
    Yilmaz MT, Dertli E, Toker OS, Tatlisu NB, Sagdic O, Arici M.
    J Dairy Sci; 2015 Mar; 98(3):1604-24. PubMed ID: 25547308
    [Abstract] [Full Text] [Related]

  • 26. Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties.
    Gilbert A, Rioux LE, St-Gelais D, Turgeon SL.
    J Dairy Sci; 2021 Oct; 104(10):10485-10499. PubMed ID: 34275633
    [Abstract] [Full Text] [Related]

  • 27.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 34. Acceptance of sugar reduction in flavored yogurt.
    Chollet M, Gille D, Schmid A, Walther B, Piccinali P.
    J Dairy Sci; 2013 Sep; 96(9):5501-11. PubMed ID: 23871368
    [Abstract] [Full Text] [Related]

  • 35. Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?
    Janiaski DR, Pimentel TC, Cruz AG, Prudencio SH.
    J Dairy Sci; 2016 Jul; 99(7):5273-5283. PubMed ID: 27157581
    [Abstract] [Full Text] [Related]

  • 36. Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture.
    Körzendörfer A, Schäfer J, Hinrichs J, Nöbel S.
    J Dairy Sci; 2019 Sep; 102(9):7826-7837. PubMed ID: 31301847
    [Abstract] [Full Text] [Related]

  • 37. Effect of casein to whey protein ratios on the protein interactions and coagulation properties of low-fat yogurt.
    Zhao LL, Wang XL, Tian Q, Mao XY.
    J Dairy Sci; 2016 Oct; 99(10):7768-7775. PubMed ID: 27522418
    [Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 13.