International Dairy Journal

Article	Citations
Milk protein coagulation under gastric conditions: A review	82
Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins	60
Antioxidant, antimicrobial and anticarcinogenic activities of bovine milk proteins and their hydrolysates - A review	51
Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties	45
Consecutive pH-shift and ultrasound treatment modify the physicochemical properties of whey protein isolate	44
Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules	44
Postprandial blood amino acid concentrations in older adults after consumption of dairy products: The role of the dairy matrix	42
Heat-induced denaturation and bioactivity changes of whey proteins	39
Whey proteins and peptides in health-promoting functions – A review	39
Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk	36
Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt	35
Separation methods for milk proteins on polyacrylamide gel electrophoresis: Critical analysis and options for better resolution	34
Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk	33
Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review	32
Heat induced inactivation of microorganisms in milk and dairy products	31
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation	31
Fermented mare milk product (Qymyz, Koumiss)	31
Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser	31
Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities	31
Rennet coagulation of heated milk: A review	30
Colour assessment of milk and milk products using computer vision system and colorimeter	29
Comparative analysis of metabolites in cow and goat milk yoghurt using GC–MS based untargeted metabolomics	29
In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio	29
Heat-induced inactivation of enzymes in milk and dairy products. A review	28
Authentication of forage-based milk by mid-level data fusion of (+/−) DART-HRMS signatures	28

Exploring machine learning algorithms for early prediction of clinical mastitis	28
The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk	27
Microbial diversity and functionality of traditional fermented milk products of India: Current scenario and future perspectives	27
Relationship between casein micelle size, protein composition and stability of UHT milk	27
Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produce	27
Potential probiotic and safety characterisation of enterococcus bacteria isolated from indigenous fermented motal cheese	26
Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review	26
Quantitative multivalent binding model of the structure, size distribution and composition of the casein micelles of cow milk	26
Lactic acid bacteria isolated from equid milk and their extracellular metabolites show great probiotic properties and anti-inflammatory potential	25
Effect of 2′-fucosyllactose supplementation on intestinal flora in mice with intestinal inflammatory diseases	25
Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes	25
The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction	25
Production of prebiotic lactulose through isomerisation of lactose as a part of integrated approach through whey and whey permeate complete valorisation: A review	25
Biofunctional, structural, and tribological attributes of GABA-enriched probiotic yoghurts containing Lacticaseibacillus paracasei alone or in combination with prebiotics	25
Constituent fouling during heat treatment of milk: A review	24
Concentration of whey proteins by ultrafiltration: Comparative evaluation of process effectiveness based on physicochemical properties of membranes	24
Authentication of β-casein milk phenotypes using FTIR spectroscopy	24
Impact of heat treatment of milk on acid gelation	24
The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk	24
Impacts of heat-induced changes on milk protein digestibility: A review	24
A novel colorimetric sensor using aptamers to enhance peroxidase-like property of gold nanoclusters for detection of Escherichia coli O157:H7 in milk	23
The relationship between milk somatic cell count and cheese production, quality and safety: A review	23
The effect of triacylglycerol and fatty acid composition on the rheological properties of butter	23
Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose?	22
Processing affects beta-casomorphin peptide formation during simulated gastrointestinal digestion in both A1 and A2 milk	22
Effect of chia seed mucilage as stabiliser in ice cream	22
Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese	22
Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review	22
Influence of thermal processing on the physicochemical properties of bovine lactoferrin	22
Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components	22
Future of dairy farming from the Dairy Brain perspective: Data integration, analytics, and applications	22
Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture	22
Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage	21
The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein	21
A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses	21
Heat-induced changes in the sensory properties of milk	21
Effect of temperature and pH on salts equilibria and calcium phosphate in bovine milk	20
Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique	20
Detection of the adulteration of camel milk powder with cow milk by ultra-high performance liquid chromatography (UPLC)	20
Gelation by bioactives: Characteristics of the cold-set whey protein gels made using gallic acid	20
Phenotypic and genotypic characterisation of lactic acid bacteria isolated from exotic naturally fermented milk (cow and yak) products of Arunachal Pradesh, India	20
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture	20
Functional characteristics of process cheese product as affected by milk protein concentrate and micellar casein concentrate at different usage levels	19
Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy	19
Variable selection coupled to PLS2, ANN and SVM for simultaneous detection of multiple adulterants in milk using spectral data	19
Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains	19
Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares	18
Cream cheese: Historical, manufacturing, and physico-chemical aspects	18
Traditional dairy fermented products in Central Asia	18
Heat-induced changes in milk salts: A review	18

Antiviral effects of human milk oligosaccharides: A review	18
Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus	18
Direct and indirect heating of milk – A technological perspective beyond time–temperature profiles	18
Digestive differences in immunoglobulin G and lactoferrin among human, bovine, and caprine milk following in vitro digestion	18
Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders	17
Analytical assessment of the intensity of heat treatment of milk and dairy products	17
Characterisation and differentiation of geographical origin of Graviera cheeses produced in Greece based on physico-chemical, chromatographic and spectroscopic analyses, in combination with chemometri	17
Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)	17
The effect of pre-treatment of protein ingredients for infant formula on their in vitro gastro-intestinal behaviour	17
Fatty acid composition and stereospecificity and sterol composition of milk fat from different species	17
Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses	17
Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk	17
Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers	17
Isolates of Pseudomonas spp. from cold-stored raw milk show variation in proteolytic and lipolytic properties	17
Microbiological quality and safety of raw milk from direct sale in northern Germany	17
Current practices with commercial scale bovine lactoferrin production and alternative approaches	17
Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin	16
Composition and variability of phospholipids in Chinese human milk samples	16
Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract	16
Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt	16
Effects of lactose-free and low-lactose dairy on symptoms of gastrointestinal health: A systematic review	16
Effect of heat treatments on camel milk proteins – A review	16
Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows	16
Impact of transglutaminase treatment given to the skim milk before or after microfiltration on the functionality of micellar casein concentrate used in process cheese product and comparison with renne	16
Immobilisation of β-galactosidase onto double layered hydrophilic polymer coated magnetic nanoparticles: Preparation, characterisation and lactose hydrolysis	16
β-Casein variants differently affect bulk milk mineral content, protein composition, and technological traits	16
Simultaneous enumeration of Cronobacter sakazakii and Staphylococcus aureus in powdered infant foods through duplex TaqMan real-time PCR	16
Activity and bioaccessibility of antioxidants in yoghurt enriched with black mulberry as affected by fermentation and stage of fruit addition	16
The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening	16
Thermal and storage properties of milk fat globules treated with different homogenisation pressures	15
Identification of bitter constituents in milk-based infant formula with hydrolysed milk protein through a sensory-guided technique	15
The impact of high effective electrodialytic desalination on acid whey stream at high temperature	15
The effect of acid whey composition on the removal of calcium and lactate during electrodialysis	15
Predictors of functional dairy product consumption among Iranian consumers	15
The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink	15
The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels	15
Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception	15
Effect of dairy unit operations on immunoglobulins, colour, rheology and microbiological characteristics of goat milk	15
Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield	15
Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms	15
Rapid detection of adulteration of goat milk and goat infant formulas using near-infrared spectroscopy fingerprints	15
Physicochemical changes and age gelation in stored UHT milk: Seasonal variations	15
Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt	14
Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores	14
Yak milk and milk products: Functional, bioactive constituents and therapeutic potential	14
Influence of the inoculum level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening	14
Formation of biogenic amines in the cheese production chain: Favouring and hindering factors	14
Infrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese	14
Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses	14
The application of lactose in sports nutrition	14
Kinetics of heat-induced changes in dairy products: Developments in data analysis and modelling techniques	14
Thermal processing of buffalo milk – A review	14
Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture	14
The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems	14
Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yoghurt	14
Synthesis of galactooligosaccharides by Cryptococcus laurentii and Aspergillus oryzae using different kinds of acid whey	14
Technological challenges in production of camel milk cheese and ways to overcome them – A review	14
Signature probiotic and pharmacological attributes of lactic acid bacteria isolated from human breast milk	13
Graphitic carbon nitride/magnetic chitosan composite for rapid electrochemical detection of lactose	13
Hydrolysis of whey lactose: Kluyveromyces lactis β-galactosidase immobilisation and integrated process hydrolysis-ultrafiltration	13
Fortification of stirred yoghurt with mucilage-free flaxseed and its physicochemical, microbial, textural and sensory properties	13
Use of GC–MS and 1H NMR low-level data fusion as an advanced and comprehensive metabolomic approach to discriminate milk from dairy chains based on different types of forage	13
Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture	13
Kefir characteristics and antibacterial properties - Potential applications in control of enteric bacterial infection	13
Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder	13
Cow's milk alternatives for children with cow's milk protein allergy - Review of health benefits and risks of allergic reaction	13
Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound	13
Comparison of bovine milk oligosaccharides in native North European cattle breeds	13
Influence of calcium and magnesium on the secondary structure in solutions of individual caseins and binary casein mixtures	13
Effect of heating milk on whey protein denaturation and cheese-making properties	13
Effect of casein replacement by modified casein on physicochemical, textural, sensorial properties and microbiological stability of fresh cheese	13
Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese	13
Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production	13
Mycobiota of Minas artisanal cheese: Safety and quality	12
Technological properties and biological activities of camel α-lactalbumin – A review	12
Impact of Lactococcus lactis as starter culture on microbiota and metabolome profile of an Italian raw milk cheese	12
Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties	12
Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts	12
Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures	12
Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter	12

Modulatory properties of Lactobacillus paracasei fermented milks on gastric inflammatory conditions	12
CaCl2 supplementation of hydrophobised whey proteins: Assessment of protein particles and consequent emulsions	12
The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study	12
Comprehensive analysis of lactoferrin N-glycans with site-specificity from bovine colostrum using specific proteases and RP-UHPLC-MS/MS	12
Bacterial and yeast microbial diversity of the ripened traditional middle east surk cheese	12
Fatty acid and terpenoid profile: A signature of mountain milk	12
Stability, bioavailability and antifungal activity of reuterin during manufacturing and storage of stirred yoghurt	12
Strategies to enhance the rehydration performance of micellar casein-dominant dairy powders	12
Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage	12
Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt	12
Protective effect of bovine lactoferrin against Cronobacter sakazakii in human intestinal Caco-2/TC7 cells	12
Commercial milk discrimination by fat content and animal origin using optical absorption and fluorescence spectroscopy	11
Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses	11
Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration	11
The bovine colostrum and milk metabolome at the onset of lactation as determined by 1H-NMR	11
Identification and characterisation of lactobacilli isolated from an artisanal cheese with antifungal and antibacterial activity against cheese spoilage and mycotoxigenic Penicillium spp.	11
Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese	11
A combined targeted/untargeted screening based on GC/MS to detect low-molecular-weight compounds in different milk samples of different species and as affected by processing	11
Intra-species variation in fatty acid profile and nutritional indices of cattle (Bos indicus), buffalo (Bubalus bubalis) and goat (Capra hircus) ghee deciphered using GC-FID and FT-IR spectroscopy	11
Scientific basis for a milk permeate-based sports drink – A critical review	11
NMR rapid detection of Salmonella in milk based on ultra-small iron oxide nanobiosensor	11
Screening of mixed-species starter cultures for increasing flavour during fermentation of milk	11
Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter	11
Microbiological analysis of Greek Protected Designation of Origin cheeses and characterisation of the isolated lactic acid bacteria	11
Bacterial cellulose – Innovative biopolymer and possibilities of its applications in dairy industry	11
Kinetic and thermodynamic study of aspartic protease extracted from Withania coagulans	11
Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time	11
Contribution of biofouling to permeation flux decline and membrane resistance changes during whey ultrafiltration	11
Development and validation of a multi-residue method for determination of antimicrobial sulfonamides, macrolides and quinolones in Iranian feta cheese by SPE clean-up and LC-MS/MS	10
Measuring pH of skim milk and milk permeate at ultra-high temperatures at laboratory and pilot scale	10
Effect of mixed banana and papaya peel pectin on chemical compositions and storage stability of Ethiopian traditional yoghurt (ergo)	10
Extraction of bioactive peptides produced in probiotic yoghurt and determination of their biological activities	10
The heat resistance of spores from biofilms of Bacillus cereus grown in tryptic soy broth and milk	10
Determination of bacterial community structure of Turkish kefir beverages via metagenomic approach	10
Health implication of lactose intolerance and updates on its dietary management	10
Discovery of lipid biomarkers between bovine colostrum and milk using UHPLC-Q-TOF-MS lipidomics	10
The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese	10
Evaluation of fatty acid profile of colostrum and milk fat of different sow breeds	10
Lactational changes in phospholipid classes and molecular species concentration in human milk	10
The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white chees	10
Moisture sorption by dairy powders studied by low-field NMR	10
Investigation of caprine milk serum proteome and glycated proteome changes during heat treatment using robust ion mobility time-of-flight proteomic techniques	10
MALDI-TOF MS insight into the biodiversity of Staka, the artisanal Cretan soured cream	10
Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests	10
Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds	10
Untargeted metabolomics allows to discriminate raw camel milk, heated camel milk, and camel milk powder	10
Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat	10
Effect of the konjac glucomannan concentration on the rheological behaviour and stability of sodium caseinate oil-in-water emulsions	10
The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders	10
Effect of hurdle technology of gentle pasteurisation and drying process on bioactive proteins, antioxidant activity and microbial quality of cow and buffalo colostrum	10
Biological control of pathogens in artisanal cheeses	10
Binding of calcium to l-serine and o-phospho-l-serine as affected by temperature, pH and ionic strength under milk processing conditions	10
Identifying glycation hot-spots in bovine milk proteins during production and storage of skim milk powder	10
Hay versus silage: Does hay feeding positively affect milk composition?	10
Biodiversity, antibiotic resistance and virulence traits of Enterococcus species in artisanal dairy products	10
Power ultrasound affects physicochemical, rheological and sensory characteristics of probiotic yoghurts	9
Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol	9
Milk protein hydrolysis by actinidin: Influence of protein source and hydrolysis conditions	9
Evaluation of lactic acid bacterial communities in spontaneously-fermented dairy products from Tajikistan, Kyrgyzstan and Uzbekistan using culture-dependent and culture-independent methods	9
Assessment of powder flow, functional and microbiological characteristics of ozone-treated skim milk powder	9
Precision fermentation as a route to modify β-lactoglobulin structure through substitution of specific cysteine residues	9
Valorisation of sweet whey by fermentation with mixed yoghurt starter cultures with focus on galactooligosaccharide synthesis	9
Comparison of drying techniques for bovine lactoferrin: Iron binding and antimicrobial properties of dried lactoferrin	9
Effects of conventional processing methods on whey proteins in production of native whey powder	9
Seasonal variations in the characteristics of milk fat and the whipping properties of cream	9
Antimicrobial activity of novel Lactococcus lactis strains against Salmonella Typhimurium DT12, Escherichia coli O157:H7 VT− and Klebsiella pneumoniae in raw and pasteurised camel milk	9
The structure, properties and rheological characterisation of exopolysaccharides produced by Chryseobacterium cucumeris AP-2 from deteriorated milk	9
Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture	9
Changes in lipid composition and oxidative status during ripening of Gouda-type cheese as influenced by addition of lavender flower powder	9
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano	9
Texture and microstructure of heat and acid induced gels from buffalo and cow milk: Effect of thermal treatment and fat content of milk	9
Chemometric evaluation of the metabolites and volatile profiles of mite-ripened cheeses	9
Development of an embedded system for real-time milk spoilage monitoring and adulteration detection	9
Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides	9
Pseudomonas sp. as the causative agent of anomalous blue discoloration in Brazilian fresh soft cheese (Minas Frescal)	9
Identification and quantification of branched-chain fatty acids and odd-chain fatty acids of mammalian milk, dairy products, and vegetable oils using GC/TOF-MS	9
Aflatoxin M1 binding to bovine α- and κ-caseins demonstrated by surface plasmon resonance	9
Bovine milk processing impacts characteristics of extracellular vesicle isolates obtained by size-exclusion chromatography	9
Concentration of skim milk by forward osmosis using delactosed permeate as an innovative draw solution	9
Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt	9
Salt equilibria in nutritional formulae for infants and young children	9
Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the prod	9
Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) strains isolated from dairy products: Relationship of ica-dependent/independent and components of biofilms produced in vitro	9
Inactivation and recovery of bacterial strains, individually and mixed, in milk after high pressure processing	9
Modelling Pseudomonas fluorescens and Pseudomonas aeruginosa biofilm formation on stainless steel surfaces and controlling through sanitisers	9
Enzymatically cross-linked skim milk powder: Enhanced rheological and functional properties	9
Influence of various ingredients on mineral bioaccessibility in infant formula and whole milk	9
The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese	9
Effect of adding different types of soluble fibre to high-protein yoghurts on water holding capacity, particle size distribution, apparent viscosity, and microstructure	9
Impact of Potentilla anserine polysaccharide on storage properties of probiotic yak yoghurt	9
Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review	9
A comprehensive review of the production, beneficial properties, and applications of kefiran, the kefir grain exopolysaccharide	9
Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality	9
Hydrogen peroxide treatments for the control of Listeria monocytogenes on high-moisture soft cheese	9
Exopolysaccharide related gene bcsG affects biofilm formation of Cronobacter spp.	8