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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

371 related items for PubMed ID: 23311463

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  • 4. Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage.
    Marafon AP, Sumi A, Granato D, Alcântara MR, Tamime AY, Nogueira de Oliveira M.
    J Dairy Sci; 2011 Nov; 94(11):5330-40. PubMed ID: 22032355
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  • 6. Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts.
    Lee WJ, Lucey JA.
    J Dairy Sci; 2006 Jul; 89(7):2374-85. PubMed ID: 16772553
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  • 7. The relative effect of milk base, starter, and process on yogurt texture: a review.
    Sodini I, Remeuf F, Haddad S, Corrieu G.
    Crit Rev Food Sci Nutr; 2004 Jul; 44(2):113-37. PubMed ID: 15116758
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  • 8. 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
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  • 10. Influence of proteins on the perception of flavored stirred yogurts.
    Saint-Eve A, Lévy C, Martin N, Souchon I.
    J Dairy Sci; 2006 Mar; 89(3):922-33. PubMed ID: 16507686
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  • 13. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.
    Aziznia S, Khosrowshahi A, Madadlou A, Rahimi J.
    J Dairy Sci; 2008 Jul; 91(7):2545-52. PubMed ID: 18565911
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  • 19. Perceived creaminess and viscosity of aggregated particles of casein micelles and kappa-carrageenan.
    Flett KL, Duizer LM, Goff HD.
    J Food Sci; 2010 Jun; 75(5):S255-62. PubMed ID: 20629897
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  • 20. Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability.
    Toschi TG, Bendini A, Barbieri S, Valli E, Cezanne ML, Buchecker K, Canavari M.
    J Sci Food Agric; 2012 Nov; 92(14):2788-95. PubMed ID: 22473814
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