Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts

Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts

The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to achieve a protein content...

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Bibliographic Details
Main Authors:	Karthik Sajith Babu, Dylan Zhe Liu, Jayendra K. Amamcharla
Format:	Article
Language:	English
Published:	MDPI AG 2022-02-01
Series:	Foods
Subjects:	micro- and nano-bubbles Greek-style yogurt micellar casein concentrate
Online Access:	https://www.mdpi.com/2304-8158/11/4/619

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