Concepedia

Yogurt Texture Development

Yogurt Texture Development is a biochemical process that involves the acid-induced coagulation of milk proteins, primarily through lactic acid bacterial fermentation, leading to the formation of a viscoelastic gel structure characteristic of yogurt.

158

Publications

10.3K

Citations

643

Authors

224

Institutions

Publications per year

2017–2026

83

Parents

Publications

158

Microstructure and texture of yogurt as influenced by fat replacers

O. Sandoval-Castilla, C. Lobato‐Calleros, Eleazar Aguirre–Mandujano et al. · International Dairy Journal · 2003 · 344 citations

, , +10

Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

Baidya Nath P. Sah, Todor Vasiljevic, Stephen W. McKechnie et al. · LWT · 2015 · 313 citations

, , +15

Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature

W.J. Lee, J.A. Lucey · Journal of Dairy Science · 2004 · 276 citations · Full text

, , +15

Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage

Mohamed Barkallah, Mouna Dammak, Ibtihel Louati et al. · LWT · 2017 · 262 citations · Full text

, , +13

The effect of apple pomace on the texture, rheology and microstructure of set type yogurt

Xinya Wang, Eleana Kristo, Gisèle LaPointe · Food Hydrocolloids · 2019 · 247 citations

, , +12

1–5 of 158

Authors

643

  1. AY
    A. Y. Tamime

    Hannah Research Foundation, United Kingdom

    5 publications · 288 citations

    5

    h-index

  2. MK
    M. Kaláb

    Agriculture and Agri-Food Canada, Canada

    3 publications · 146 citations

    3

    h-index

  3. CA
    Carlos Adam Conte‐Júnior

    Universidade Federal do Rio de Janeiro, Brazil

    3 publications · 228 citations

    3

    h-index

  4. MP
    Marion Pereira da Costa

    Universidade Federal Fluminense, Brazil

    3 publications · 228 citations

    3

    h-index

  5. AG
    Adriano G. Cruz

    Instituto Federal do Rio de Janeiro, Brazil

    3 publications · 404 citations

    3

    h-index

1–5 of 643

Institutions

224

  1. Agriculture and Agri-Food Canada

    Ottawa, Canada

    6 h-index

    9 publications

    597 citations

  2. Universidade Federal Fluminense

    Niterói, Brazil

    4 h-index

    26 publications

    2.1K citations

  3. Instituto Federal do Rio de Janeiro

    Rio de Janeiro, Brazil

    3 h-index

    9 publications

    1.1K citations

  4. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    3 h-index

    14 publications

    554 citations

  5. University of Wisconsin–Madison

    Madison, United States

    3 h-index

    8 publications

    879 citations

  6. University of Agriculture Faisalabad

    Faisalabad, Pakistan

    3 h-index

    7 publications

    158 citations

  7. University of Agriculture in Krakow

    Krakow, Poland

    3 h-index

    9 publications

    259 citations

  8. South Dakota State University

    Brookings, United States

    3 h-index

    4 publications

    355 citations

1–8 of 224

Venues

  1. Journal of Dairy Science

    JDS · 20 publications · 2K citations

    20

    h-index

  2. LWT

    15 publications · 1.6K citations

    15

    h-index

  3. International Dairy Journal

    13 publications · 1.1K citations

    12

    h-index

  4. Food Hydrocolloids

    8 publications · 752 citations

    8

    h-index

  5. International Journal of Dairy Technology

    6 publications · 295 citations

    6

    h-index

1–5