Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurts

Keyphrases

• Microstructure 100%
• Hydrodynamic Cavitation 100%
• Rheological Properties 100%
• Greek Yogurt 100%
• Milk Protein Concentrate 71%
• Protein Source 9%
• Rotor Speed 9%
• Titratable Acidity 9%
• Concentrate Protein 9%
• Protein-protein Interaction 4%
• Yogurt 4%
• Acid Whey 4%
• Carbon Dioxide 4%
• Cavitation 4%
• Industrial Application 4%
• Water Holding Capacity 4%
• Textural Properties 4%
• Elastic Modulus 4%
• Kappa Coefficient 4%
• Processing Technology 4%
• Adhesiveness 4%
• Acidity 4%
• Apparent Viscosity 4%
• Small Amplitude 4%
• Acidity Value 4%
• Lactic Acid 4%
• Skim Milk 4%
• Fermentation Time 4%
• Consistency Coefficient 4%
• Grain number 4%
• Rheological Analysis 4%
• Cavitator 4%
• Set Yogurt 4%
• Post-fermentation 4%
• Yoghurt Culture 4%
• Acidification Kinetics 4%

Food Science

• Yogurt 100%
• Milk Protein Concentrates 68%
• Skim Milk 4%
• Acidification 4%
• Water Holding Capacity 4%
• Lactic Acid 4%
• Apparent Viscosity 4%
• Set Yogurt 4%
• Yoghurt Culture 4%
• Acid Whey 4%
• Protein Interaction 4%
• Fermentation Time 4%
• Consistency Coefficient 4%
• Post-fermentation 4%
• Rheological Analysis 4%
• Acidity Value 4%