Improvement of yoghurt gel syneresis by trehalose: Effect on rheological properties, water distribution, and microstructure - Zhao, Xiao; An, Jing‐jing (Journal of food science, 2024)
Keywords: Casein; Caseins - chemistry; Dairy products; Electron microscopy; Erythritol; Fermentation; Fourier transforms; Gels - chemistry; Hexoses - chemistry; Hydroxyl groups; Infrared spectroscopy; low molecular weight (LMW) sweeteners; Low molecular weights; Micelles; Microstructure; Molecular chains; Molecular Weight; Molecular weight distribution; Protein interaction; Protein structure; Relaxation time; Rheological properties; Rheology; Spectroscopy, Fourier Transform Infrared - methods; Sucrose; Sucrose - chemistry; Sweeteners; Sweetening Agents - chemistry; Syneresis; Trehalose; Trehalose - chemistry; Vibrations; Viscosity; Water - chemistry; Water distribution; Water engineering; yoghurt; Yogurt; Yogurt - analysis; yoghurt; low molecular weight (LMW) sweeteners; syneresis; rheological properties; water distribution