Concepedia

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

Maria Regina Damin, Mónica Alcántara, Adriana Palombo Nunes, Maricê Nogueira de Oliveira

LWT · 2009 · 182 citations · 32 references

References

32

Rheological methods in food process engineering

M.A. Rao · Trends in Food Science & Technology · 1993 · 1.7K citations

Agriculture, Chemical Engineering, Food Science +11

Scaling behavior of the elastic properties of colloidal gels

Wei‐Heng Shih, Wan Y. Shih, Seong Il Kim et al. · Physical Review A · 1990 · 868 citations

Engineering, Materials Science, Colloid Science +14

Yoghurt Science and Technology

A.R. Hill · Food Research International · 2000 · 781 citations

Agriculture, Food Science, Nutrition +3

Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures

R. I. Dave, Nagendra P. Shah · International Dairy Journal · 1997 · 549 citations

Agriculture, Food Science, Microbiology +14

INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMS

Mirelys Mendez Pons, Susana Fiszman · Journal of Texture Studies · 1996 · 372 citations

Agriculture, Food Science, Materials Science +14