A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber
Bifen Chen, Yongjian Cai, Xiujie Zhao, Shuguang Wang, Yongliang Zhuang, Qiangzhong Zhao, Mouming Zhao, Paul Van der Meeren
Topics & Concepts
ThixotropyRheologyFood scienceViscoelasticityChemistryFiberMaterials scienceComposite materialOrganic chemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsCollagen: Extraction and Characterization