Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Khubber, Sucheta; Chaturvedi, Kartikey; Thakur, Nirja; Sharma, Nitya V.; Yadav, Sudesh Kumar

doi:10.1016/j.foodhyd.2020.106240

Record: found
Abstract: not found
Article: not found

Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Author(s): Sucheta Khubber , Kartikey Chaturvedi , Nirja Thakur , Nitya Sharma , Sudesh Kumar Yadav

Publication date Created: February 2021

Publication date (Print): February 2021

Journal: Food Hydrocolloids

Publisher: Elsevier BV

Read this article at

ScienceOpenPublisher

Bookmark

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Related collections

Most cited references 58

Record: found
Abstract: not found
Article: not found

Probiotic functional foods: Survival of probiotics during processing and storage

M.K. Tripathi, S.K. Giri (2014)

0 comments Cited 200 times – based on 0 reviews      Review now

Bookmark

Record: found
Abstract: not found
Article: not found

Gelation of gellan – A review

Edwin Morris, Katsuyoshi Nishinari, Marguerite Rinaudo (2012)

0 comments Cited 118 times – based on 0 reviews      Review now

Bookmark

Record: found
Abstract: not found
Article: not found

Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

B.N.P. Sah, T Vasiljevic, S McKechnie … (2016)

0 comments Cited 75 times – based on 0 reviews      Review now

Bookmark

All references

Author and article information

Journal

Title: Food Hydrocolloids

Abbreviated Title: Food Hydrocolloids

Publisher: Elsevier BV

ISSN (Print): 0268005X

Publication date Created: February 2021

Publication date (Print): February 2021

Volume: 111

Page: 106240

Article

DOI: 10.1016/j.foodhyd.2020.106240

SO-VID: 4a384a45-e2a3-47ba-86eb-30f6c0257898

License:

https://www.elsevier.com/tdm/userlicense/1.0/

History

Data availability:

Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Read this article at

Related collections

GLUT4 biology

Most cited references 58

Probiotic functional foods: Survival of probiotics during processing and storage

Gelation of gellan – A review

Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

Author and article information

Journal

Article

History

Comments

Comment on this article

Similar content 1,076

Cited by 22

Most referenced authors 443