Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts

The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to achieve a protein content...

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Detalles Bibliográficos
Autores principales: Babu, Karthik Sajith, Liu, Dylan Zhe, Amamcharla, Jayendra K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871219/
https://www.ncbi.nlm.nih.gov/pubmed/35206095
http://dx.doi.org/10.3390/foods11040619

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871219/
https://www.ncbi.nlm.nih.gov/pubmed/35206095
http://dx.doi.org/10.3390/foods11040619

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