Fortification of goat milk yogurt with goat whey protein concentrate – Effect on rheological, textural, sensory and microstructural properties-Reference-Cited by-同舟云学术

Fortification of goat milk yogurt with goat whey protein concentrate – Effect on rheological, textural, sensory and microstructural properties

Published:2023-12 Issue: Volume:56 Page:103393
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Hovjecki Marina^ORCID,Radovanovic Mira^ORCID,Miloradovic Zorana,Barukcic Jurina Irena^ORCID,Mirkovic Milica^ORCID,Sredovic Ignjatovic Ivana^ORCID,Miocinovic Jelena^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference57 articles.

1. Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate;Akalin;Dairy Science & Technology,2012

2. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate;Akalın;Journal of Dairy Science,2012

3. Differences in protein fraction from goat and cow milk and their role on cytokine production in children with cow's milk protein allergy;Albenzio;Small Ruminant Research,2012

4. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios;Amatayakul;International Dairy Journal,2006

5. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids;Amatayakul;Food Hydrocolloids,2006

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1. The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review;Food Science of Animal Products;2024-06

2. Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound;Foods;2024-05-16

3. Stability, Digestion, and Cellular Transport of Soy Isoflavones Nanoparticles Stabilized by Polymerized Goat Milk Whey Protein;Antioxidants;2024-05-03