High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
暂无分享,去创建一个
[1] P. Masson,et al. Exploiting the effects of high hydrostatic pressure in biotechnological applications , 1994 .
[2] Harjinder Singh,et al. Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk , 1999 .
[3] J. Frank,et al. Textural Properties of Yogurt Made with Encapsulated Nonropy Lactic Cultures , 1996 .
[4] H. Morris,et al. Changes in the Rheology and Microstructure of Ropy Yogurt During Shearing , 1990 .
[5] G. Barbosa‐Cánovas,et al. Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. , 2003, Journal of dairy science.
[6] V. Harwalkar,et al. Relationship between microstructure and susceptibility to syneresis in yoghurt made from reconstituted nonfat dry milk , 1986 .
[7] Harjinder Singh,et al. Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels , 1999 .
[8] T. Janzen,et al. Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides. , 2003, Journal of dairy science.
[9] H. Morris,et al. Rheological and Scanning Electron Microscopic Examination of Skim Milk Gels Obtained by Fermenting With Ropy and Non-Ropy Strains of Lactic Acid Bacteria , 1985 .
[10] Alan L. Kelly,et al. Effects of high pressure on constituents and properties of milk , 2002 .
[11] F. Mariette,et al. Acidification of pressure-treated milk , 1997 .
[12] D. Horne. Casein interactions : Casting light on the black boxes, the structure in dairy products , 1998 .
[13] N. Shah,et al. Probiotic bacteria: selective enumeration and survival in dairy foods. , 2000, Journal of dairy science.
[14] Jordi Saldo,et al. Applications of high-hydrostatic pressure on milk and dairy products: a review , 2002 .
[15] J. Lucey,et al. ADSA Foundation Scholar Award. Formation and physical properties of milk protein gels. , 2002, Journal of dairy science.
[16] M. Cano,et al. Characteristics of stirred low-fat yoghurt as affected by high pressure. , 2000 .
[17] François Mariette,et al. Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk , 1997 .
[18] Gustavo V. Barbosa-Cánovas,et al. Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat Milk , 2002 .
[19] E. Dumay,et al. Pressure-induced aggregation of β-lactoglobulin in ph 7.0 buffers , 1995 .
[20] John A. Lucey,et al. The relationship between rheological parameters and whey separation in milk gels , 2001 .
[21] C. Schaschke,et al. Induced structural change to β-lactoglobulin by combined pressure and temperature. , 2000 .
[22] E. Dumay,et al. High Pressure Promotes β-Lactoglobulin Aggregation through SH/S−S Interchange Reactions , 1997 .
[23] R. López-Fandiño,et al. The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk , 1996 .
[24] R. López-Fandiño,et al. Micellar changes induced by high pressure. influence in the proteolytic activity and organoleptic properties of milk. , 2000, Journal of dairy science.
[25] Harjinder Singh,et al. Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels , 1998, Journal of Dairy Research.
[26] I. Altosaar,et al. The Effects of Commercial Processing on the Structure and Microchemical Organization of Rapeseed , 1983 .
[27] B. Bhandari,et al. Yogurt from UHT milk: a review , 2003 .
[28] A. Smith,et al. Microstructure of yogurt as affected by heat treatment of milk , 1987 .
[29] W. Buchheim,et al. Electron microscope investigation of the substructure of casein micelles in cows' milk. , 1970 .
[30] P. Smits,et al. Heat-induced association of β-lactoglobulin and casein micelles , 1980, Journal of Dairy Research.
[31] D. E. Johnston,et al. Stirred-style yoghurt-type product prepared from pressure treated skim-milk , 1994 .
[32] P. Manoj,et al. Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure , 2000, Journal of Dairy Research.
[33] T. Klaenhammer. Probiotic bacteria: today and tomorrow. , 2000, The Journal of nutrition.
[34] Cheng Tet Teo,et al. Microstructure, permeability and appearance of acid gels made from heated skim milk , 1998 .
[35] F. L. Davies,et al. A heat-induced change in the ultrastructure of milk and its effect on gel formation in yoghurt , 1978, Journal of Dairy Research.
[36] Brendan T. O’Kennedy,et al. A rheological study of acid-set "simulated yogurt milk" gels prepared from heat- or pressure-treated milk proteins , 2001 .
[37] Harjinder Singh,et al. WHEY SEPARATION IN ACID SKIM MILK GELS MADE WITH GLUCONO‐δ‐LACTONE: EFFECTS OF HEAT TREATMENT AND GELATION TEMPERATURE , 1998 .
[38] M. Sanders,et al. Considerations for use of probiotic bacteria to modulate human health. , 2000, The Journal of nutrition.
[39] M. Hendrickx,et al. Effects of High Pressure on Enzymes Related to Food Quality , 1998 .
[40] Harjinder Singh,et al. Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk , 1997, Journal of Dairy Research.
[41] B. Guamis,et al. Properties of yogurts made from whole ewe's milk treated by high hydrostatic pressure. , 2000 .
[42] D. E. Johnston,et al. Effects of high hydrostatic pressure on milk , 1992 .
[43] Patrick Masson,et al. Effects of high pressure on proteins , 1993 .
[44] S. Pezennec,et al. Comprehensive study of acid gelation of heated milk with model protein systems , 2004 .