The microstructure of milk fat in processed dairy products is poorly known despite its
importance in their functional, sensorial and nutritional properties. However, for the last 10 …

The quality and commercial value of cheese are primarily determined by its physico-
chemical properties (eg, melt, stretch, flow, and color), specific sensory attributes (eg, flavor …

Plant-derived phenolic compounds have numerous biological effects, including antioxidant,
anti-inflammatory, and neuroprotective effects. However, their application is limited because …

This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium
barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of …

In this study, the encapsulation of saffron extract (SE) was examined at four various
concentrations of soy lecithin (0.5%–4% w/v) and constant concentration of SE (0.25% w/v) …

Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels
of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and …

The growth, location, and distribution of bacterial colonies in dairy products are important
factors for the ripening and flavor development of cheeses, yogurts, and soured creams …

Over the past few years, the market for cheese substitutes has been growing on account of
the simple and cost‐effective production of these cheese‐like products. It is well established …

This study explored the use of X-ray computerized microtomography (micro-CT) and
confocal Raman microscopy to provide complementary information to well-established …

The physicochemical and rheological properties of yoghurt made from unstandardised
unhomogenised buffalo milk were investigated during fermentation and 28 days of storage …