Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent

A symbiotic rice-based yogurt-like product (SRYP) using polymerized whey protein (PWP) as a gelation agent was developed. Rice milk was optimized and prepared by soaking rice for 3 h at room temperature, heating at 80°C for 10 min at then emulsified with 0.05% (w/v) lecithin. The finalized rice yogu...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

Cuina Wang [verfasserIn]

Dan Li [verfasserIn]

Hao Wang [verfasserIn]

Mingruo Guo [verfasserIn]

Format:

E-Artikel

Sprache:

Englisch ; Spanisch

Erschienen:

2021

Schlagwörter:

symbiotic rice-based yogurt-like product

polymerized whey protein

probiotics

texture

Übergeordnetes Werk:

In: CyTA - Journal of Food - Taylor & Francis Group, 2017, 19(2021), 1, Seite 511-520

Übergeordnetes Werk:

volume:19 ; year:2021 ; number:1 ; pages:511-520

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DOI / URN:

10.1080/19476337.2021.1923573

Katalog-ID:

DOAJ018775160

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