Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts

Starch in Food: Structure, Function and Applications

Narpinder Singh · International Journal of Food Science & Technology · 2005 · 349 citations

Agriculture, Biochemistry, Food Science +10

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

Agriculture, Dairy Science, Food Science +10

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

Agriculture, Dairy Science, Food Science +15

Microstructure and Rheology of Yogurt Made with Cultures Differing Only in Their Ability to Produce Exopolysaccharides

A.N. Hassan, Richard Ipsen, Thomas Janzen et al. · Journal of Dairy Science · 2003 · 258 citations · Full text

Agriculture, Food Science, Microbiology +15

Viscoelastic properties of maize starch/hydrocolloid pastes and gels

Martine Alloncle, J.L. Doublier · Food Hydrocolloids · 1991 · 243 citations · Full text

Natural Sciences, Food Science, Materials Science +14