Concepedia

Yogurt Texture Modification

Yogurt Texture Modification is an enzymatic texture modification technique that specifically alters the rheological and structural properties of yogurt through controlled enzymatic action to achieve desired textural attributes.

111

Publications

7.6K

Citations

457

Authors

170

Institutions

Publications per year

2017–2026

59

Parents

Publications

111

Influence of dietary fiber addition on sensory and rheological properties of yogurt

Marina Dello Staffolo, Nora Cristina Bértola, Miriam N. Martino et al. · International Dairy Journal · 2003 · 370 citations

, , +13

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

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

Carbohydrate‐based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta‐glucan, guar gum and inulin

Charles S. Brennan, Carmen M. Tudorica · International Journal of Food Science & Technology · 2008 · 230 citations · Full text

, , +17

Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt

Florent Remeuf, Sabah A. A. Mohammed, I. Sodini et al. · International Dairy Journal · 2003 · 218 citations

, , +17

1–5 of 111

Authors

457

  1. MZ
    Mouming Zhao

    South China University of Technology, China

    3 publications · 132 citations

    3

    h-index

  2. QZ
    Qiangzhong Zhao

    South China University of Technology, China

    3 publications · 132 citations

    3

    h-index

  3. TC
    Tatiana Colombo Pimentel

    Instituto Federal do Paraná, Brazil

    2 publications · 183 citations

    2

    h-index

  4. HM
    H.W. Modler

    Agriculture and Agri-Food Canada, Canada

    2 publications · 229 citations

    2

    h-index

  5. BY
    Baoru Yang

    University of Turku, Finland

    2 publications · 102 citations

    2

    h-index

1–5 of 457

Institutions

170

  1. Northeast Agricultural University

    Harbin, China

    5 h-index

    28 publications

    945 citations

  2. Agriculture and Agri-Food Canada

    Ottawa, Canada

    5 h-index

    13 publications

    1.3K citations

  3. South China University of Technology

    Guangzhou, China

    4 h-index

    19 publications

    875 citations

  4. Kansas State University

    Manhattan, United States

    3 h-index

    9 publications

    626 citations

  5. Centre National de la Recherche Scientifique

    Paris, France

    3 h-index

    8 publications

    523 citations

  6. University of Vermont

    Burlington, United States

    3 h-index

    3 publications

    102 citations

  7. University of Zagreb

    Zagreb, Croatia

    3 h-index

    3 publications

    117 citations

  8. Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire

    Saint-Nazaire, France

    2 h-index

    7 publications

    499 citations

1–8 of 170

Venues

  1. LWT

    12 publications · 1.4K citations

    12

    h-index

  2. Journal of Dairy Science

    JDS · 11 publications · 943 citations

    11

    h-index

  3. International Dairy Journal

    10 publications · 1K citations

    10

    h-index

  4. Food Hydrocolloids

    8 publications · 459 citations

    7

    h-index

  5. Food Research International

    5 publications · 407 citations

    5

    h-index

1–5