[HTML][HTML] Enzymatic pre-treatment defines the water-binding and rheological properties of dynamic ultra-high-pressure homogenised pea hull suspensions
R Morales-Medina, A Manthei, S Drusch - Food Hydrocolloids, 2024 - Elsevier
Pulse hulls are composed of cell wall polysaccharides and are a concentrated source of
dietary fibre. However, the dense microstructure hinders their industrial application, resulting …
dietary fibre. However, the dense microstructure hinders their industrial application, resulting …
[HTML][HTML] Effect of skimmed milk powder and fruit jams addition on the physicochemical characteristics of yogurt
S Janoušek Honesová, E Samková, E Dadáková… - Fermentation, 2024 - mdpi.com
In three consecutive experiments, natural yogurt (NY) and fruit yogurt (FY) fortified with 5 and
10% skimmed milk powder (SMP) and 10% jam from black currant (BC), elderberry (EB) …
10% skimmed milk powder (SMP) and 10% jam from black currant (BC), elderberry (EB) …
Investigating the role of lemon peel fiber in the casein gelation mechanism of low-fat yogurt
T Wang, J Chen, Y Zhong, D Xu, D Ren - Food Hydrocolloids, 2025 - Elsevier
Incorporation of insoluble dietary fibers (IDFs) into yogurt can serve as both a nutritional
supplement and texture modifier. However, the understanding of the interaction between …
supplement and texture modifier. However, the understanding of the interaction between …
Ferulic acid improved the yogurt stability through interaction with milk protein
T Wu, L Ren, S Luo, C Liu, X Hu - International Dairy Journal, 2024 - Elsevier
Our previous study suggested that bound phenolic acids of rice bran were converted into
free phenolic acids during fermentation and these free phenolic acids improved the yogurt …
free phenolic acids during fermentation and these free phenolic acids improved the yogurt …
[HTML][HTML] Effects of cantaloupe rind powder fortification on yogurt properties: Comparison between raw and enzyme-treated powder
TQN Nguyen, THT Dong, HN Vo - LWT, 2024 - Elsevier
This study investigated the potential of fortifying a probiotic yogurt with cantaloupe rind
powder. The raw cantaloupe rind powder was subjected to enzyme treatment to enhance its …
powder. The raw cantaloupe rind powder was subjected to enzyme treatment to enhance its …
Antioxidant-and dietary fiber-enriched crackers using cashew nut skin powder
TQN Nguyen, TN Pham, TTT Tran, NMN Ton… - Journal of Food …, 2024 - Springer
The consumption of dietary fiber is recommended to modulate the gut microbiota and
promote overall human health. Meanwhile, the inclusion of antioxidants into foods is …
promote overall human health. Meanwhile, the inclusion of antioxidants into foods is …