Physico-chemical properties, probiotic survivability, microstructure, and acceptability of a yogurt-like symbiotic oats-based product using pre-polymerized whey protein as a gelation agent

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Walsh, Helen ^a   Ross, Jane ^a   Hendricks, Gregory ^b   Guo, Mingruo ^a  

^a UNIVERSITY OF VERMONT   (United States)

^b UNIVERSITY OF MASSACHUSETTS MEDICAL SCHOOL   (United States)

Author keywords

Microstructure; Oats; Pre polymerized whey protein; Prebiotic; Probiotic

Indexed keywords

MILK PROTEIN; PROBIOTIC AGENT; WHEY PROTEIN; YOGHURT; GEL;

ARTICLE; CHEMISTRY; CONSUMER; DIETARY FIBER; FERMENTATION; GEL; HUMAN; OAT; PH; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; STATISTICS; VISCOSITY; ANALYSIS; CONSUMER ATTITUDE; STATISTICS AND NUMERICAL DATA;

AVENA SATIVA; CONSUMER SATISFACTION; DIETARY FIBER; FERMENTATION; GELS; HUMANS; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON, SCANNING; MILK PROTEINS; PHYSICOCHEMICAL PHENOMENA; PROBIOTICS; VISCOSITY; YOGURT; CONSUMER BEHAVIOR;

AVENA; BIFIDOBACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI;

EID: 77956109369     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01637.x     Document Type: Article

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