Ozone-modified potato starch as a gelatin alternative in dairy desserts: Optimization and evaluation of textural, sensory, and rheological properties. [PDF]
Curr Res Food SciKhezri A +4 more
europepmc +1 more source
Rheology, permeability and syneresis properties of rennet-induced skim milk gels
, 2006 This study targeted soft cheese production, investigating the permeability and syneresis properties of rennet-induced skim milk ...
Lund University. +1 more
core
A digital twin approach for optimizing okara-based Greek-style yogurt using hybrid Gompertz-LSTM modeling and data assimilation. [PDF]
Curr Res Food SciSaetae D.
europepmc +1 more source
Optimization of a stabilizer mixture for stirred yogurt formulation using native starch, acetylated distarch phosphate, and gelatin. [PDF]
Sci RepFakhraei S +5 more
europepmc +1 more source
Effects of the Addition of Starches and Storage Duration on the Chemical Composition, Physicochemical, Rheological, and Sensory Properties of Yoghurt: A Review. [PDF]
Int J Food SciFranklin NK, Robert N.
europepmc +1 more source
Effects of Tea Polyphenols and Thermal Pretreatment on the Gel Properties and Storage Stability of Yogurt. [PDF]
FoodsChen X +5 more
europepmc +1 more source
From By-Product to Value: Impact of Spent Myrtle Berries on the Quality of Sheep-Milk Yoghurt. [PDF]
Int J Food SciCarboni A +7 more
europepmc +1 more source
Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten-Free Functional Pudding. [PDF]
Food Sci NutrUzunsoy İ, Erem F, Anli EA.
europepmc +1 more source
The Influence of Stinging Nettle (<i>Urtica dioica</i> L.) Infusions on the Techno-Functionality of k-Carrageenan Hydrogels. [PDF]
GelsPușcaș A +6 more
europepmc +1 more source
Syneresis Phenomena of Foods. Part 2. Electronmicroscopic Observation for Agarose Gel on Syneresis.
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1999 TANEYA, Shinichi +2 more
openaire +2 more sources