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Journal Abstract Search

767 related items for PubMed ID: 25808084

  • 1. Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer.
    Zhang T, McCarthy J, Wang G, Liu Y, Guo M.
    J Food Sci; 2015 Apr; 80(4):M788-94. PubMed ID: 25808084
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  • 2. Physicochemical and microstructural properties and probiotic survivability of symbiotic almond yogurt alternative using polymerized whey protein as a gelation agent.
    Shi H, Kraft J, Guo M.
    J Food Sci; 2020 Oct; 85(10):3450-3458. PubMed ID: 32901954
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  • 3. Quality of yogurt fortified with magnesium lactate.
    Szajnar K, Znamirowska A, Kalicka D, Kuźniar P, Najgebauer-Lejko D.
    Acta Sci Pol Technol Aliment; 2018 Oct; 17(3):247-255. PubMed ID: 30269464
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  • 5. 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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  • 7. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
    Costa MP, Frasao BS, Silva AC, Freitas MQ, Franco RM, Conte-Junior CA.
    J Dairy Sci; 2015 Sep; 98(9):5995-6003. PubMed ID: 26188580
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  • 8. Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts.
    Costa MP, Frasao BS, Rodrigues BL, Silva AC, Conte-Junior CA.
    J Dairy Res; 2016 Nov; 83(4):493-496. PubMed ID: 27845025
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  • 9. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
    Mani-López E, Palou E, López-Malo A.
    J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
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  • 10. Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt.
    Gyawali R, Ibrahim SA.
    J Dairy Res; 2018 May; 85(2):238-242. PubMed ID: 29785897
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  • 12. Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt.
    Wherry B, Barbano DM, Drake MA.
    J Dairy Sci; 2019 Oct; 102(10):8768-8784. PubMed ID: 31351721
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  • 15. Physico-chemical properties, probiotic survivability, microstructure, and acceptability of a yogurt-like symbiotic oats-based product using pre-polymerized whey protein as a gelation agent.
    Walsh H, Ross J, Hendricks G, Guo M.
    J Food Sci; 2010 Jun; 75(5):M327-37. PubMed ID: 20629892
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  • 16. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage.
    Akalin AS, Gönç S, Unal G, Fenderya S.
    J Food Sci; 2007 Sep; 72(7):M222-7. PubMed ID: 17995644
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  • 17. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
    Soukoulis C, Panagiotidis P, Koureli R, Tzia C.
    J Dairy Sci; 2007 Jun; 90(6):2641-54. PubMed ID: 17517704
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  • 19. 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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  • 20. Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit.
    Guénard-Lampron V, St-Gelais D, Villeneuve S, Turgeon SL.
    J Dairy Sci; 2019 Jan; 102(1):190-201. PubMed ID: 30343906
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