Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent
| dc.contributor.author | Raikos, Vassilios | |
| dc.contributor.author | Lina Juskaite, Lina | |
| dc.contributor.author | Vas, Frazer | |
| dc.contributor.author | Hayes, Helen E | |
| dc.contributor.institution | University of Aberdeen.Rowett Institute | en |
| dc.date.accessioned | 2020-12-09T09:10:01Z | |
| dc.date.available | 2020-12-09T09:10:01Z | |
| dc.date.issued | 2020-12 | |
| dc.description | Open Access via the Jisc Wiley Agreement This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen. | en |
| dc.description.status | Peer reviewed | en |
| dc.format.extent | 7 | |
| dc.format.extent | 567627 | |
| dc.identifier | 176452494 | |
| dc.identifier | 7b54058e-5656-4431-81d4-afeb705da064 | |
| dc.identifier | 000575402700001 | |
| dc.identifier | 85092107977 | |
| dc.identifier | 33312528 | |
| dc.identifier.citation | Raikos, V, Lina Juskaite, L, Vas, F & Hayes, H E 2020, 'Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent', Food Science and Nutrition, vol. 8, no. 12, pp. 6426-6432. https://doi.org/10.1002/fsn3.1932 | en |
| dc.identifier.doi | 10.1002/fsn3.1932 | |
| dc.identifier.iss | 12 | en |
| dc.identifier.issn | 2048-7177 | |
| dc.identifier.other | ORCID: /0000-0001-5186-2696/work/81608395 | |
| dc.identifier.other | ORCID: /0000-0003-3582-6040/work/90173693 | |
| dc.identifier.other | PubMedCentral: PMC7723214 | |
| dc.identifier.uri | https://hdl.handle.net/2164/15481 | |
| dc.identifier.url | http://www.scopus.com/inward/record.url?scp=85092107977&partnerID=8YFLogxK | en |
| dc.identifier.vol | 8 | en |
| dc.language.iso | eng | |
| dc.relation.ispartof | Food Science and Nutrition | en |
| dc.subject | oats | en |
| dc.subject | yogurt | en |
| dc.subject | aquafaba | en |
| dc.subject | probiotic viability | en |
| dc.subject | texture | en |
| dc.subject | consistency | en |
| dc.subject | FIBER | en |
| dc.subject | OPTIMIZATION | en |
| dc.subject | GELATION | en |
| dc.subject | POLYMERIZED WHEY-PROTEIN | en |
| dc.subject | MICROSTRUCTURE | en |
| dc.subject | MILK | en |
| dc.subject | Q Science | en |
| dc.subject | Food Science | en |
| dc.subject.lcc | Q | en |
| dc.title | Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent | en |
| dc.type | Journal article | en |
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