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Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk

Food research international, 2018-06, Vol.108, p.423-429

2018

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Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Food and bioprocess technology, 2024-04

2024

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Comparing the microbial quality of traditional and industrial yoghurts

Biointerface Research in Applied Chemistry, 2020-08, Vol.10 (4), p.6020-6025

2020

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Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand

Food quality and preference, 2025-01, Vol.122, p.105299, Article 105299

2025

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Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Food hydrocolloids, 2017-11, Vol.72, p.90-104

2017

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Soybean peptides promote yoghurt fermentation and quality

Biotechnology letters, 2020-10, Vol.42 (10), p.1927-1937

2020

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Simultaneous preconcentration and determination of sulfonamide antibiotics in milk and yoghurt by dynamic pH junction focusing coupled with capillary electrophoresis

Talanta (Oxford), 2022-01, Vol.236, p.122833-122833, Article 122833

2022

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Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Food hydrocolloids, 2021-02, Vol.111, p.106240, Article 106240

2021

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An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

Food bioscience, 2021-06, Vol.41, p.101096, Article 101096

2021

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Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt

Applied Food Research, 2024-12, Vol.4 (2), p.100469

2024

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Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt

International journal of biological macromolecules, 2021-07, Vol.183, p.1585-1595

2021

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Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)

Food control, 2021-01, Vol.119, p.107474, Article 107474

2021

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APPLICATION OF DILL ESSENTIAL OIL AS ADDITIVE TO BULGARIAN YOGHURT

Journal of Chemical Technology & Metallurgy, 2024-01, Vol.59 (1), p.53-60

2024

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Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt

Ciência e tecnologia de alimentos, 2019-12, Vol.39 (suppl 2), p.616-625

2019

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Development of a microencapsulated synbiotic product and its application in yoghurt

Food science & technology, 2020-03, Vol.122, p.109033, Article 109033

2020

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Protein fraction profile and physicochemical quality of Blacksoyghurt drink

Food Research (Online), 2024-04, Vol.8 (2), p.435-442

2024

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Incorporation of Encapsulated Yoghurt Bacteria into Stirred Yoghurt to Improve their Survival in an In Vitro Digestive Conditions

Food and bioprocess technology, 2024-03, Vol.17 (3), p.747-766

2024

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Strained fermented milks – A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries

International journal of dairy technology, 2014-08, Vol.67 (3), p.305-333

2014

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Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt

Food hydrocolloids, 2019-09, Vol.94, p.152-163

2019

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Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies

The American journal of clinical nutrition, 2016-04, Vol.103 (4), p.1111-1124

2016

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Impact of Debaryomyces hansenii and Saccharomyces cerevisiae cell free extracts on yoghurt quality

Journal of advanced veterinary research, 2024-03, Vol.14 (3)

2024

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Impact of Debaryomyces hansenii and Saccharomyces cerevisiae cell free extracts on yoghurt quality

Journal of advanced veterinary research, 2024-03, Vol.14 (3)

2024

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Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing

Journal of the science of food and agriculture, 2015-08, Vol.95 (10), p.2007-2015

2015

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Characterization of Two Mannitol-Producing Leuconostoc Strains from Pa-Kimchi and Their Application for Juice and Yogurt Fermentation

Journal of microbiology and biotechnology, 2023-06, Vol.33 (6), p.780-787

2023

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Extract isolated from cranberry pomace as functional ingredient in yoghurt production: Technological properties and digestibility studies

Food science & technology, 2021-08, Vol.148, p.111751, Article 111751

2021

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Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Comparing the microbial quality of traditional and industrial yoghurts

Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Soybean peptides promote yoghurt fermentation and quality

Simultaneous preconcentration and determination of sulfonamide antibiotics in milk and yoghurt by dynamic pH junction focusing coupled with capillary electrophoresis

Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt

Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt

Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)

APPLICATION OF DILL ESSENTIAL OIL AS ADDITIVE TO BULGARIAN YOGHURT

Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt

Development of a microencapsulated synbiotic product and its application in yoghurt

Protein fraction profile and physicochemical quality of Blacksoyghurt drink

Incorporation of Encapsulated Yoghurt Bacteria into Stirred Yoghurt to Improve their Survival in an In Vitro Digestive Conditions

Strained fermented milks – A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries

Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt

Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies

Impact of Debaryomyces hansenii and Saccharomyces cerevisiae cell free extracts on yoghurt quality

Impact of Debaryomyces hansenii and Saccharomyces cerevisiae cell free extracts on yoghurt quality

Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing

Characterization of Two Mannitol-Producing Leuconostoc Strains from Pa-Kimchi and Their Application for Juice and Yogurt Fermentation

Extract isolated from cranberry pomace as functional ingredient in yoghurt production: Technological properties and digestibility studies

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