Zobrazeno 1 - 10
of 656
pro vyhledávání: '"yogurt gel"'
Publikováno v:
Food Science of Animal Products, Vol 2, Iss 2, p 9240066 (2024)
Yogurt is highly sought after by consumers because of its unique flavor, rich nutritional value and health care function. However, during its sale and storage, some undesirable phenomena such as unstable gel structure and whey precipitation are prone
Externí odkaz:
https://doaj.org/article/c88ee867d12f4110a2bb809833f3b79a
Publikováno v:
In International Journal of Biological Macromolecules March 2024 262 Part 1
Publikováno v:
In Food Hydrocolloids November 2023 144
Autor:
Yin X; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China., Li J; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China., Zhu L; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China., Zhang H; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024 Sep; Vol. 64 (26), pp. 9412-9431. Date of Electronic Publication: 2023 May 19.
Autor:
Li, Nana, Yang, Mei, Guo, Yahong, Tong, Li-Tao, Wang, Yongquan, Zhang, Shuo, Wang, Lili, Fan, Bei, Wang, Fengzhong, Liu, Liya
Publikováno v:
In LWT 1 May 2022 161
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
In Journal of Dairy Science December 2020 103(12):11039-11049
Publikováno v:
In Carbohydrate Polymers 10 July 2015 125:272-280
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::202e62756b3d534ecd9d3248280d3ed7
https://doi.org/10.1080/10408398.2023.2212764
https://doi.org/10.1080/10408398.2023.2212764
Publikováno v:
Journal of dairy science. 103(12)
The present research was established to study the effect of green tea and Pu-erh tea (PT) additives on the mechanical and hydration properties of yogurt gels using a combination of nuclear magnetic resonance, rheological, and textural studies. Tea in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4603b0d580f51b32842a2ac24363830
https://pubmed.ncbi.nlm.nih.gov/33222847
https://pubmed.ncbi.nlm.nih.gov/33222847