Effects of Protein Content on the Texture, Rheological Properties and Microstructure of Stirred Soy Yogurt

被引：0
|
作者：
Zhang, Lijing [1 ]
Hua, Yufei [1 ]
Zhang, Caimeng [1 ]
Kong, Xiangzhen [1 ]
Li, Xingfei [1 ]
Chen, Yeming [1 ]
机构：
[1] School of Food Science and Technology, Jiangnan University, Wuxi,214122, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 24期
关键词：
35;
D O I：
10.13386/j.issn1002-0306.2024030054
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：118 / 124
相关论文
共 50 条
  • [21] Studying stirred yogurt microstructure and its correlation to physical properties: A review
    Gilbert, Audrey
    Turgeon, Sylvie L.
    FOOD HYDROCOLLOIDS, 2021, 121
  • [22] Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt
    Ozcan-Yilsay, T.
    Lee, W. -J.
    Horne, D.
    Lucey, J. A.
    JOURNAL OF DAIRY SCIENCE, 2007, 90 (04) : 1644 - 1652
  • [23] Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder
    Xu, Xinyue
    Cui, Huaitian
    Xu, Jiaxin
    Yuan, Zhiheng
    Liu, Xiaoqing
    Fan, Xiangrong
    Li, Jun
    Zhu, Danshi
    Liu, He
    LWT, 2022, 157
  • [24] Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder
    Xu, Xinyue
    Cui, Huaitian
    Xu, Jiaxin
    Yuan, Zhiheng
    Liu, Xiaoqing
    Fan, Xiangrong
    Li, Jun
    Zhu, Danshi
    Liu, He
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 157
  • [25] Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties during Shelf-Life
    Goncalves, Raquel F. S.
    Rodrigues, Rui
    Vicente, Antonio A.
    Pinheiro, Ana C. C.
    NANOMATERIALS, 2023, 13 (01)
  • [26] Textural effects of soluble whey protein isolate in stirred yogurt
    Patocka, G
    Cervenkova, R
    Jelen, P
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2004, 59 (1-2): : 37 - 40
  • [27] Rheological and Solubility Properties of Soy Protein Isolate
    O'Flynn, Timothy D.
    Hogan, Sean A.
    Daly, David F. M.
    O'Mahony, James A.
    McCarthy, Noel A.
    MOLECULES, 2021, 26 (10):
  • [28] Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt
    Guenard-Lampron, Valerie
    Villeneuve, Sebastien
    St-Gelais, Daniel
    Turgeon, Sylvie L.
    INTERNATIONAL DAIRY JOURNAL, 2020, 109
  • [29] Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties
    Yekta, Mandana
    Ansari, Sara
    FOOD SCIENCE & NUTRITION, 2019, 7 (11): : 3709 - 3721
  • [30] Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred-type yogurt
    Venica, Claudia I.
    Spotti, Maria J.
    Pavon, Yanina L.
    Molli, Jose S.
    Perotti, Maria C.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020, 55 (05): : 1916 - 1923
12345