Physiochemical, texture properties, and the microstructure of set yogurt using whey protein–sodium tripolyphosphate aggregates as thickening agents

Abstract

Yogurt fermented with modified WPI-STPP had higher levels of protein and better hardness compared with yogurt using pectin. The microstructure was observed to be a uniform and denser, complicated network. Heat-treated WPI-STPP may be useful for improving yogurt texture. © 2016 Society of Chemical Industry.