Effects of γ‐polyglutamic acid on the rheological, microstructural and sensory properties of low‐fat yogurt
The results of this study provided valuable references for the potential use of γ-PGA as a fat replacer to stabilize the sensory quality of low-fat yogurt. © 2024 Society of Chemical Industry.
Authors
- Dan Liang (ORCID: https://orcid.org/0009-0008-8581-2169)
- Hongshuai Zhu
- Shuang Yan
- Yulong Gao (ORCID: https://orcid.org/0000-0003-2433-4075)
- Xinhua Xie
- Kai Chen (ORCID: https://orcid.org/0000-0002-7733-1866)
- Bobo Zhang (ORCID: https://orcid.org/0000-0003-3663-4331)
Institutions
- Henan Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-10
- DOI
- https://doi.org/10.1002/jsfa.14077
- Citations
- 6
- Primary Topic
- Biopolymer Synthesis and Applications
- Type
- article
- Field-Weighted Citation Impact
- 1.40
Funders
- Natural Science Foundation of Henan Province