PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.2010.r.0520102391127-1136Formation and Physical Properties of YogurtW. J. Lee, J. A. Luceyhttp://ajas.info/upload/pdf/23-149.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.2010.r.05, http://www.ajas.info/upload/pdf/23-149.pdf
Food Research International10.1016/j.foodres.2017.04.006201797170-177Particle formation induced by sonication during yogurt fermentation – Impact of exopolysaccharide-producing starter cultures on physical propertiesAdrian Körzendörfer, Stefan Nöbel, Jörg Hinrichshttps://api.elsevier.com/content/article/PII:S0963996917301552?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0963996917301552?httpAccept=text/plain
Journal of Dairy Science10.3168/jds.s0022-0302(02)74128-32002854716-720Capsule Formation by Nonropy Starter Cultures Affects the Viscoelastic Properties of Yogurt During Structure FormationA.N. Hassan, M. Corredig, J.F. Frankhttps://api.elsevier.com/content/article/PII:S0022030202741283?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0022030202741283?httpAccept=text/plain
Surface and Interface Analysis10.1002/sia.38322011442258-262Film formation of yogurt under confined conditionLiran Ma, Jianbin Luo, Chenhui Zhang, Zhizuo Ma, Yan Wang, Yuanjing Daihttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fsia.3832, https://onlinelibrary.wiley.com/doi/full/10.1002/sia.3832
Food Hydrocolloids10.1016/j.foodhyd.2021.1069702021121106970Studying stirred yogurt microstructure and its correlation to physical properties: A reviewAudrey Gilbert, Sylvie L. Turgeonhttps://api.elsevier.com/content/article/PII:S0268005X21003866?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0268005X21003866?httpAccept=text/plain
Nutrition Research10.1016/j.nutres.2006.04.0042006264163-166Sensory properties of probiotic yogurt is comparable to standard yogurtSharareh Hekmat, Gregor Reidhttps://api.elsevier.com/content/article/PII:S0271531706000741?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0271531706000741?httpAccept=text/plain
Journal of Food Research10.5539/jfr.v6n3p6520176365Microbial, Physical and Sensory Properties of Three Novel Yogurt Flavors: Molasses, Mulberry and AmarettoWannee Tangkham, Frederick LeMieuxhttp://www.ccsenet.org/journal/index.php/jfr/article/viewFile/66578/36794, http://www.ccsenet.org/journal/index.php/jfr/article/viewFile/66578/36794
Journal of Food Processing and Preservation10.1111/jfpp.131012016415e13101Improving the Textural Properties of Yogurt Fortified with Milk ProteinsBerrak Delikanli, Tulay Ozcanhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.13101, https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.13101, http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13101/fullpdf
Journal of Food Engineering10.1016/j.jfoodeng.2016.07.007201619177-87Sonication induced particle formation in yogurt: Influence of the dry matter content on the physical propertiesStefan Nöbel, Kristin Protte, Adrian Körzendörfer, Bernd Hitzmann, Jörg Hinrichshttps://api.elsevier.com/content/article/PII:S0260877416302576?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0260877416302576?httpAccept=text/plain
DIET FACTOR (Journal of Nutritional & Food Sciences)10.54393/df.v3i1.48202224-28Physical And Sensory Evaluation of Peanut YogurtMisbah Arshad, Zainab Sharmeen, Asad Nawaz, Amir Iqbalhttps://www.dietfactor.com.pk/index.php/df/article/download/48/65, https://www.dietfactor.com.pk/index.php/df/article/download/48/65