Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt

Formation and Physical Properties of Milk Protein Gels

J.A. Lucey · Journal of Dairy Science · 2002 · 640 citations · Full text

Agriculture, Biochemistry, Food Science +14

Selective Enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria

Nalayini Tharmaraj, Nagendra P. Shah · Journal of Dairy Science · 2003 · 419 citations · Full text

Life Sciences, Food Science, Microbiology +9

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

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

Nuray Şahan, Kurban Yaşar, Ali Adnan Hayaloğlu · Food Hydrocolloids · 2007 · 240 citations

Agriculture, Dairy Science, Food Science +13

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

Ayşe Sibel Akalın, Gülfem Ünal, Nayil Dinkçi et al. · Journal of Dairy Science · 2012 · 238 citations · Full text

Agriculture, Dairy Science, Food Science +16