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Cited by 244

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Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition

Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Bütikofer, U., Eberhard, P.·2009·International Dairy Journal
DOI 10.1016/j.idairyj.2008.07.009
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Research works printed but not linked: 29

  1. Aryana, 2006, Probiotic, fiber fortified, fat free plain set yogurt, Milchwissenschaft, 61, 312
  2. Aryana, 2007, Quality attributes of yogurt with Lactobacillus casei and various prebiotics, LWT Food Science and Technology, 40, 1808, 10.1016/j.lwt.2007.01.008 · doi:10.1016/j.lwt.2007.01.008
  3. Barrantes, 1994, Production of low-calorie yogurt using skim milk powder and fat substitutes. 2. Compositional quality, Milchwissenschaft, 49, 135
  4. Barrantes, 1996, The manufacture of set-type natural yoghurt containing different oils-2: rheological properties and microstructure, International Dairy Journal, 6, 827, 10.1016/0958-6946(96)00010-6 · doi:10.1016/0958-6946(96)00010-6
  5. Bot, 2004, Influence of crystallisation conditions on the large deformation rheology of inulin gels, Food Hydrocolloids, 18, 547, 10.1016/j.foodhyd.2003.09.003 · DOI
  6. Dello Staffolo, 2004, Influence of dietary fiber addition on sensory and rheological properties of yoghurt, International Dairy Journal, 14, 263, 10.1016/j.idairyj.2003.08.004 · DOI · Paper page
  7. Esteves, 2003, Effect of pH on the gelation properties of skim milk gels made from plant coagulants and chymosin, Journal of Dairy Science, 86, 2558, 10.3168/jds.S0022-0302(03)73850-8 · DOI
  8. Fagan, 2006, The effect of dietary fiber inclusion on milk coagulation kinetics, Journal of Food Engineering, 77, 261, 10.1016/j.jfoodeng.2005.06.030 · DOI
  9. Flamm, 2001, Inulin and oligofructose as dietary fiber: a review of the evidence, Critical Reviews in Food Science and Nutrition, 41, 353, 10.1080/20014091091841 · DOI · Paper page
  10. Franck, 2002, Technological functionality of inulin and oligofructose, British Journal of Nutrition, 87, 287, 10.1079/BJN/2002550 · doi:10.1079/bjn/2002550
  11. Frost, 2007, Understanding creaminess, International Dairy Journal, 17, 1298, 10.1016/j.idairyj.2007.02.007 · DOI
  12. Guggisberg, 2007, Rheological characterization of set yoghurt produced with additives of native whey proteins, International Dairy Journal, 17, 1353, 10.1016/j.idairyj.2007.01.013 · doi:10.1016/j.idairyj.2007.01.013
  13. Guven, 2005, The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture, International Journal of Dairy Technology, 58, 180, 10.1111/j.1471-0307.2005.00210.x · DOI · Paper page
  14. Harte, 2007, Yield stress for initial firmness determination on yogurt, Journal of Food Engineering, 80, 990, 10.1016/j.jfoodeng.2006.06.027 · doi:10.1016/j.jfoodeng.2006.06.027
  15. Hassan, 1995, Formation of yogurt microstructure and three-dimensional visualization as determined by confocal scanning laser microscopy, Journal of Dairy Science, 78, 2629, 10.3168/jds.S0022-0302(95)76892-8 · DOI
  16. Kip, 2006, Inulins improve sensoric and textural properties of low-fat yoghurts, International Dairy Journal, 16, 1098, 10.1016/j.idairyj.2005.10.011 · DOI · Paper page
  17. Knudsen, 2006, Rheology of stirred acidified skim milk gels with different particle interactions, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 274, 56, 10.1016/j.colsurfa.2005.08.034 · DOI
  18. Lucey, 1998, Microstructure, permeability and appearance of acid gels made from heated skim milk, Food Hydrocolloids, 12, 159, 10.1016/S0268-005X(98)00012-5 · DOI
  19. Lucey, 1997, Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties, International Dairy Journal, 7, 389, 10.1016/S0958-6946(97)00028-9 · DOI
  20. Patocka, 2006, Rheological behaviour of dairy products as affected by soluble whey protein isolate, International Dairy Journal, 16, 399, 10.1016/j.idairyj.2005.05.010 · DOI
  21. Pereira, 2003, Sensory and instrumental textural characteristics of acid milk gels, International Dairy Journal, 13, 655, 10.1016/S0958-6946(03)00071-2 · doi:10.1016/s0958-6946(03)00071-2
  22. Rafter, 2007, Dietary synbiotics reduce cancer risk factors in polypectomized and colon cancer patients, American Journal of Clinical Nutrition, 85, 488, 10.1093/ajcn/85.2.488 · DOI · Paper page
  23. Roberfroid, 1993, The biochemistry of oligofructose, a nondigestible fiber: an approach to calculate its caloric value, Nutrition Reviews, 51, 137, 10.1111/j.1753-4887.1993.tb03090.x · DOI · Paper page
  24. Robinson, 1995, The potential of inulin as a functional ingredient, British Food Journal, 97, 30, 10.1108/00070709510085657 · doi:10.1108/00070709510085657
  25. Sodini, 2004, The relative effect of milk base, starter and process on yogurt texture: a review, Critical Reviews in Food Science and Nutrition, 44, 113, 10.1080/10408690490424793 · DOI · Paper page
  26. Spiegel, 1994, Safety and benefits of fructooligosaccharides as food ingredients, Food Technology, 48, 61
  27. Toneli, 2007, Optimization of a physical concentration process for inulin, Journal of Food Engineering, 80, 832, 10.1016/j.jfoodeng.2006.07.012 · doi:10.1016/j.jfoodeng.2006.07.012
  28. Villegas, 2007, Flow-behaviour of inulin–milk beverages. Influence of inulin average chain length and of milk fat content, International Dairy Journal, 17, 776, 10.1016/j.idairyj.2006.09.007 · DOI
  29. Wada, 2005, Physicochemical characterization and biological effects of inulin enzymatically synthesized from sucrose, Journal of Agricultural Food Chemistry, 53, 1246, 10.1021/jf048711u · DOI

Cited by

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Metadata

Authors
Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Bütikofer, U., & Eberhard, P.
Venue
International Dairy Journal
Publisher
Elsevier BV
Published
2009-02
Volume
19
Issue
2
Pages
107-115
ISSN
0958-6946 (ISSN-L)
DOI
10.1016/j.idairyj.2008.07.009
OpenAlex
W2084284916
Cited by
244
References
0
FWCI
11.20
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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CoChat. (2026). Citation check: Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. https://app.cochat.ai/papers/10.1016/j.idairyj.2008.07.009
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Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Bütikofer, U., & Eberhard, P. (2009). Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. International Dairy Journal. https://doi.org/10.1016/j.idairyj.2008.07.009

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.