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Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@569cfc36 Children: Item: Title: 1 Introduction Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@43bd930a Item: Title: 2 Material and methods Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@33723e30 Children: Item: Title: 2.1 Materials Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@64f6106c Item: Title: 2.2 Emulsion and yogurt preparation Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@553a3d88 Item: Title: 2.3 Evaluation of coagulation properties Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@7a30d1e6 Item: Title: 2.4 Texture, rheology, and microstructure Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@5891e32e Item: Title: 2.5 Physicochemical characteristics of yogurts: color, pH, total acidity, and water holding capacity (WHC) Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@cb0ed20 Item: Title: 2.6 Stability to oxidation Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@8e24743 Item: Title: 2.7 Fatty acid composition of yogurts Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@74a10858 Item: Title: 2.8 Microbiological analysis Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@23fe1d71 Item: Title: 2.9 Sensory evaluation Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@28ac3dc3 Item: Title: 2.10 Statistical analysis Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@32eebfca Item: Title: 3 Results and discussion Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@4e718207 Children: Item: Title: 3.1 Acid coagulation process Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@1d371b2d Item: Title: 3.2 Texture, rheology, and microstructure Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@543c6f6d Item: Title: 3.3 Evaluation of color, pH, acidity and WHC 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Item: Title: Data availability Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@22eeefeb Item: Title: Acknowledgement Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@17d0685f Item: Title: References Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@3891771e Info: Title: Encapsulating capacity of ultra-high-pressure homogenization (UHPH): Replacement of milk fat by vegetable oils using buttermilk as a functional ingredient in yogurt processing Author: Fatemeh Aghababaei Subject: LWT, 187 (2023) 115304. doi:10.1016/j.lwt.2023.115304 Keywords: Yogurt,Polyunsaturated fatty acids,Buttermilk,Ultra-high-pressure homogenization,Encapsulation Creator: Elsevier Producer: Acrobat Distiller 8.1.0 (Windows) CreationDate: Mon Oct 16 16:18:54 CEST 2023 ModDate: Tue Oct 17 05:07:01 CEST 2023 ID: 0xa5292281b926d1b01630b051cb757b1c, 0xd5c7224c22d11199538085393c7afd40 Filters: FilterPipeline: FlateDecode FilterPipeline: DCTDecode Images: Image: 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Trujillo Bibiana Juan Marta Capellas Victoria Ferragut VoR 17th October 2023 Acrobat Distiller 8.1.0 (Windows) Yogurt,Polyunsaturated fatty acids,Buttermilk,Ultra-high-pressure homogenization,Encapsulation 17th October 2023 sciencedirect.com elsevier.com true 2010-04-23 10.1016/j.lwt.2023.115304 noindex journal © 2023 The Authors. 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