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Journal Abstract Search

282 related items for PubMed ID: 31980226

  • 1. Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis.
    Gilbert A, Rioux LE, St-Gelais D, Turgeon SL.
    J Dairy Sci; 2020 Mar; 103(3):2139-2152. PubMed ID: 31980226
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  • 5. 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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  • 6. Vibration-induced particle formation during yogurt fermentation-Effect of frequency and amplitude.
    Körzendörfer A, Temme P, Schlücker E, Hinrichs J, Nöbel S.
    J Dairy Sci; 2018 May; 101(5):3866-3877. PubMed ID: 29477530
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  • 7. 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
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  • 8. 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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  • 9. Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents.
    Cheng J, Xie S, Yin Y, Feng X, Wang S, Guo M, Ni C.
    J Sci Food Agric; 2017 Jul; 97(9):2819-2825. PubMed ID: 27778346
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  • 11. 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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  • 12. Amylose-potassium oleate inclusion complex in plain set-style yogurt.
    Singh M, Byars JA, Kenar JA.
    J Food Sci; 2014 May; 79(5):E822-7. PubMed ID: 24712526
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  • 13. 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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  • 14. Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.
    Ozcan-Yilsay T, Lee WJ, Horne D, Lucey JA.
    J Dairy Sci; 2007 Apr; 90(4):1644-52. PubMed ID: 17369204
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  • 15. Small molecule linoleic acid inhibiting whey syneresis via interact with milk proteins in the fermentation of set yogurt fortified with c9,t11-conjugated linoleic acid.
    Qing J, Peng C, Chen H, Li H, Liu X.
    Food Chem; 2023 Dec 15; 429():136849. PubMed ID: 37481983
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  • 16. Yogurt made from milk heated at different pH values.
    Ozcan T, Horne DS, Lucey JA.
    J Dairy Sci; 2015 Oct 15; 98(10):6749-58. PubMed ID: 26233452
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  • 17. Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing.
    Harte F, Luedecke L, Swanson B, Barbosa-Cánovas GV.
    J Dairy Sci; 2003 Apr 15; 86(4):1074-82. PubMed ID: 12741531
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  • 18. 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 15; 94(11):5330-40. PubMed ID: 22032355
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  • 19. Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products.
    Wilbanks DJ, Lee MR, Rahimi YS, Lucey JA.
    J Dairy Sci; 2023 Jan 15; 106(1):61-74. PubMed ID: 36357211
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  • 20. Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase.
    Li H, Zhang L, Jia Y, Yuan Y, Li H, Cui W, Yu J.
    J Dairy Sci; 2022 Nov 15; 105(12):9404-9416. PubMed ID: 36307239
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