Perspectives on the yogurt rheology

The oral processing of yogurt is a dynamic process involving a series of deformation processes. Rheological knowledge is essential to understand the structure and flow properties of yogurt in the mouth and to explore its relationship with sensory perception. Yogurt is rheologically characterized as...

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Veröffentlicht in:	International journal of biological macromolecules 2024-04, Vol.263 (Pt 2), p.130428-130428, Article 130428
Hauptverfasser:	Sözeri Atik, Didem, Öztürk, Hale İnci, Akın, Nihat
Format:	Artikel
Sprache:	eng
Schlagworte:	Acid gels Mouthfeel Non-Newtonian Rheological methods Structural properties Tribology
Online-Zugang:	Volltext
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