2023
DOI: 10.1016/j.fbio.2023.102906
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Impact of different cooling times during post-maturation on physicochemical and texture properties of fermented egg-milk beverage

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Cited by 7 publications
(1 citation statement)
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“…The results showed a gradual decrease in pH and a gradual increase in acidity with the duration of fermentation, with a more pronounced change in the later stages of fermentation. In an acidic environment with decreasing pH, the degree of protein denaturation gradually increases, and the water retention capacity of S. thermophilus JM905 fermented milk increases, which is consistent with the fermentation results and the trend of the above study [27]. The degree of denaturation of proteins in fermented milk, the aggregation of casein in an acidic environment, and the type and content of extracellular polysaccharides are related to the water-holding capacity and viscosity of fermented milk.…”
Section: Discussionsupporting
confidence: 88%
“…The results showed a gradual decrease in pH and a gradual increase in acidity with the duration of fermentation, with a more pronounced change in the later stages of fermentation. In an acidic environment with decreasing pH, the degree of protein denaturation gradually increases, and the water retention capacity of S. thermophilus JM905 fermented milk increases, which is consistent with the fermentation results and the trend of the above study [27]. The degree of denaturation of proteins in fermented milk, the aggregation of casein in an acidic environment, and the type and content of extracellular polysaccharides are related to the water-holding capacity and viscosity of fermented milk.…”
Section: Discussionsupporting
confidence: 88%