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Journal Abstract Search

130 related items for PubMed ID: 37480778

  • 1. Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt.
    Wu J, Dai T, Lin R, Niu J, Li Z, Chang Z, Jia C, Zou C, Jiang D, Jin M, Huang J, Gao H.
    Food Chem; 2023 Dec 15; 429():136831. PubMed ID: 37480778
    [Abstract] [Full Text] [Related]

  • 2. Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt.
    Ng SBX, Nguyen PTM, Bhandari B, Prakash S.
    J Texture Stud; 2018 Jun 15; 49(3):274-285. PubMed ID: 29058322
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  • 3. Optimizing skim milk yogurt properties: Combined impact of transglutaminase and protein-glutaminase.
    Wu J, Jiang D, Wei O, Xiong J, Dai T, Chang Z, Niu Y, Jia C, Zou C, Jin M, Huang J, Gao H.
    J Dairy Sci; 2024 Nov 15; 107(11):9087-9099. PubMed ID: 39004137
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  • 4. Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage.
    Hovjecki M, Miloradovic Z, Mirkovic N, Radulovic A, Pudja P, Miocinovic J.
    J Sci Food Agric; 2021 Nov 15; 101(14):5898-5906. PubMed ID: 33798268
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  • 8. Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts.
    Hovjecki M, Miloradovic Z, Rac V, Pudja P, Miocinovic J.
    J Texture Stud; 2020 Aug 15; 51(4):680-687. PubMed ID: 32281111
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  • 9. Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt.
    Tiwari S, Kavitake D, Devi PB, Halady Shetty P.
    Int J Biol Macromol; 2021 Jul 31; 183():1585-1595. PubMed ID: 34044028
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  • 11. Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage.
    Salvador A, Fiszman SM.
    J Dairy Sci; 2004 Dec 31; 87(12):4033-41. PubMed ID: 15545363
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  • 12. Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt.
    Garczewska-Murzyn A, Smoczyński M, Kotowska N, Kiełczewska K.
    J Food Sci Technol; 2022 Jun 31; 59(6):2160-2167. PubMed ID: 35602422
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  • 13. Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation.
    Zang J, Pan X, Zhang Y, Tu Y, Xu H, Tang D, Zhang Q, Chen J, Yin Z.
    Food Res Int; 2023 Oct 31; 172():113097. PubMed ID: 37689869
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  • 14. The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yoghurt with Tragacanth Gum During Storage.
    Özmert Ergin S, Gün İ, Kara R, Soyuçok A, Albayrak Karaoğlu A.
    Food Technol Biotechnol; 2024 Jun 31; 62(2):205-217. PubMed ID: 39045299
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  • 15. 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 31; 94(11):5330-40. PubMed ID: 22032355
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  • 16. Myofibrillar protein can form a thermo-reversible gel through elaborate deamidation using protein-glutaminase.
    Zhang L, Chen X, Wang Y, Xu X, Zhou P.
    J Sci Food Agric; 2023 Apr 31; 103(6):3118-3128. PubMed ID: 36268675
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  • 17. Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures.
    Folkenberg DM, Dejmek P, Skriver A, Ipsen R.
    J Dairy Res; 2006 Nov 31; 73(4):385-93. PubMed ID: 16834816
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  • 18. Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A1A1 and A2A2 β-casein phenotypes.
    Nguyen HTH, Schwendel H, Harland D, Day L.
    Food Res Int; 2018 Oct 31; 112():217-224. PubMed ID: 30131131
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  • 20. 3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties.
    Riantiningtyas RR, Sager VF, Chow CY, Thybo CD, Bredie WLP, Ahrné L.
    Food Res Int; 2021 Sep 31; 147():110517. PubMed ID: 34399495
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