Frank Sherkat

RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION

Tatdao Paseephol, Darryl M. Small, Frank Sherkat · Journal of Texture Studies · 2008 · 234 citations

Food Chemistry, Nutrition, In Vitro Fermentation +14

Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios

Thanut Amatayakul, A.L. Halmos, Frank Sherkat et al. · International Dairy Journal · 2005 · 192 citations

Engineering, Protein Ratios, Physical Characteristics +9

Syneresis in set yogurt as affected by EPS starter cultures and levels of solids

Thanut Amatayakul, Frank Sherkat, Nagendra P. Shah · International Journal of Dairy Technology · 2006 · 181 citations

Siphon Method, Food Packaging, Engineering +20

Cholesterol reduction mechanisms and fatty acid composition of cellular membranes of probiotic Lactobacilli and Bifidobacteria

Fatemeh Miremadi, Mutamed Ayyash, Frank Sherkat et al. · Journal of Functional Foods · 2014 · 165 citations · Full text

Fatty Acid Composition, Probiotic, Biochemistry +7

Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids

Thanut Amatayakul, Frank Sherkat, Nagendra P. Shah · Food Hydrocolloids · 2005 · 108 citations

Food Chemistry, Engineering, Physical Characteristics +9