Advances in Gel Stability Improvement of Yoghurt
Yoghurt has high nutritional value and health-promoting functions; however, its quality defects such as whey syneresis and poor coagulation affect the sensory experience of consumers. Researchers commonly use food macromolecules to improve the gel stability and sensory properties of yoghurt by modif...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-029.pdf |
| _version_ | 1797742544367386624 |
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| author | YUE Juan, YAO Xiaolin, GOU Qingxia, WEI Xiangying, YUE Jianxiong, LI Dan, YANG Dan |
| author_facet | YUE Juan, YAO Xiaolin, GOU Qingxia, WEI Xiangying, YUE Jianxiong, LI Dan, YANG Dan |
| author_sort | YUE Juan, YAO Xiaolin, GOU Qingxia, WEI Xiangying, YUE Jianxiong, LI Dan, YANG Dan |
| collection | DOAJ |
| description | Yoghurt has high nutritional value and health-promoting functions; however, its quality defects such as whey syneresis and poor coagulation affect the sensory experience of consumers. Researchers commonly use food macromolecules to improve the gel stability and sensory properties of yoghurt by modifying the formation of gel networks or inducing the gelation of milk protein. In this review, we summarize the texture defects of yogurt, the factors influencing them, and the strategies to improve the gel stability of yogurt as well as the underlying mechanism. Also, we discuss future trends. This review will provide important guidance for improving the quality and stability of yoghurt products. |
| first_indexed | 2024-03-12T14:43:19Z |
| format | Article |
| id | doaj.art-b84251e57d774f26985bbf1c4b8629c6 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-12T14:43:19Z |
| publishDate | 2023-07-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-b84251e57d774f26985bbf1c4b8629c62023-08-16T05:39:25ZengChina Food Publishing CompanyShipin Kexue1002-66302023-07-01441325326010.7506/spkx1002-6630-20220816-199Advances in Gel Stability Improvement of YoghurtYUE Juan, YAO Xiaolin, GOU Qingxia, WEI Xiangying, YUE Jianxiong, LI Dan, YANG Dan0(School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China)Yoghurt has high nutritional value and health-promoting functions; however, its quality defects such as whey syneresis and poor coagulation affect the sensory experience of consumers. Researchers commonly use food macromolecules to improve the gel stability and sensory properties of yoghurt by modifying the formation of gel networks or inducing the gelation of milk protein. In this review, we summarize the texture defects of yogurt, the factors influencing them, and the strategies to improve the gel stability of yogurt as well as the underlying mechanism. Also, we discuss future trends. This review will provide important guidance for improving the quality and stability of yoghurt products.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-029.pdfyoghurt; food macromolecules; gelation induction; stability; future trends |
| spellingShingle | YUE Juan, YAO Xiaolin, GOU Qingxia, WEI Xiangying, YUE Jianxiong, LI Dan, YANG Dan Advances in Gel Stability Improvement of Yoghurt Shipin Kexue yoghurt; food macromolecules; gelation induction; stability; future trends |
| title | Advances in Gel Stability Improvement of Yoghurt |
| title_full | Advances in Gel Stability Improvement of Yoghurt |
| title_fullStr | Advances in Gel Stability Improvement of Yoghurt |
| title_full_unstemmed | Advances in Gel Stability Improvement of Yoghurt |
| title_short | Advances in Gel Stability Improvement of Yoghurt |
| title_sort | advances in gel stability improvement of yoghurt |
| topic | yoghurt; food macromolecules; gelation induction; stability; future trends |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-029.pdf |
| work_keys_str_mv | AT yuejuanyaoxiaolingouqingxiaweixiangyingyuejianxionglidanyangdan advancesingelstabilityimprovementofyoghurt |