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Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener.
Ban, Qingfeng; Liu, Zonghao; Yu, Chongwei; Sun, Xiaomeng; Jiang, Yunqing; Cheng, Jianjun; Guo, Mingruo.
Affiliation
  • Ban Q; College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
  • Liu Z; College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
  • Yu C; College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
  • Sun X; College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
  • Jiang Y; College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
  • Cheng J; College of Food Science, Northeast Agricultural University, Harbin, 150030, China. Electronic address: cheng577@163.com.
  • Guo M; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405. Electronic address: mguo@uvm.edu.
J Dairy Sci ; 103(11): 10006-10014, 2020 Nov.
Article in En | MEDLINE | ID: mdl-32861489
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Full text: 1 Database: MEDLINE Main subject: Sweetening Agents / Yogurt / Plant Extracts / Food, Fortified / Antioxidants Language: En Journal: J Dairy Sci Year: 2020 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Main subject: Sweetening Agents / Yogurt / Plant Extracts / Food, Fortified / Antioxidants Language: En Journal: J Dairy Sci Year: 2020 Type: Article Affiliation country: China