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Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties.

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第一作者： F N U,Akshit

第一单位： Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57006, USA.

作者： F N U,Akshit ^[1] ; Ting,Mao ^[1] ; Shwetha,Poojary ^[2] ; Venkata,Chelikani ^[2] ; Maneesha S,Mohan ^[3]

作者单位： Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57006, USA. ^[1] Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand. ^[2] Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57006, USA.;Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand. ^[3]

关键词 disodium 5-guanylate hydrocolloids microstructure syneresis viscosity

DOI 10.3390/foods14132252

PMID 40647005

发布时间 2025-07-14

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Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties.

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Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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