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
  • [31] Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt
    Wu, Sha
    Li, Dong
    Li, Shu-jun
    Bhandari, Bhesh
    Yang, Bao-ling
    Chen, Xiao Dong
    Mao, Zhi-huai
    INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2009, 5 (02)
  • [32] Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4
    Wang, Xufeng
    He, Zhiyong
    Zeng, Maomao
    Qin, Fang
    Adhikari, Benu
    Chen, Jie
    FOOD CHEMISTRY, 2017, 221 : 130 - 138
  • [33] Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties
    Ramirez-Santiago, C.
    Ramos-Solis, L.
    Lobato-Calleros, C.
    Pena-Valdivia, C.
    Vernon-Carter, E. J.
    Alvarez-Ramirez, J.
    JOURNAL OF FOOD ENGINEERING, 2010, 101 (03) : 229 - 235
  • [34] Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
    Damin, M. R.
    Alcantara, M. R.
    Nunes, A. P.
    Oliveira, M. N.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (10) : 1744 - 1750
  • [35] Investigation into the Microstructure, Texture and Rheological Properties of Chocolate Ganache
    McGill, Jade
    Hartel, Rich W.
    JOURNAL OF FOOD SCIENCE, 2018, 83 (03) : 689 - 699
  • [36] A STUDY OF FIBER SPUN FROM SOY PROTEIN - ON THE RHEOLOGICAL PROPERTIES OF SOY PROTEIN DOPE - THE TEXTURE OF FIBROUS PROTEIN AND A METHOD TO PREVENT LYSINOALANINE FORMATION IN THE RESULTING PRODUCTS
    HAYAKAWA, I
    KATSUTA, K
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1981, 28 (07): : 347 - 354
  • [37] EFFECTS OF RHEOLOGICAL PROPERTIES AND MOLECULAR-WEIGHT DISTRIBUTION ON THE SPINNABILITY OF SOY PROTEIN
    HAYAKAWA, I
    KATSUTA, K
    KAWASAKI, S
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1982, 46 (08): : 1997 - 2001
  • [38] STUDY ON SOY PROTEIN SPINNABILITY .1. SPINNABILITY AND RHEOLOGICAL PROPERTIES OF SOY PROTEIN
    KATSUTA, K
    HAYAKAWA, I
    NOMURA, D
    JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1982, 56 (03): : 189 - 194
  • [39] Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt
    Blejan, Ana Maria
    Nour, Violeta
    Corbu, Alexandru Radu
    Codina, Georgiana Gabriela
    GELS, 2024, 10 (10)
  • [40] Spinnability and rheological properties of globular soy protein solution
    Mu, Bingnan
    Xu, Helan
    Li, Wei
    Xu, Lan
    Yang, Yiqi
    FOOD HYDROCOLLOIDS, 2019, 90 : 443 - 451
12345