Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt

Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt

“…Storage modulus (G') and loss modulus (G″) are commonly employed to characterize the elastic and viscous properties of specimens ( Du et al, 2023 ). The values of G' and G″ gradually increase with the increase in protein content ( Fig.…”

Extraction, purification, structural modification, activities and application of polysaccharides from different parts of mulberry

“…Post-addition of MPPs, the yogurt particles become denser with smaller gaps, which contributes to the improved rheological properties of the yogurt. 104 However, the addition of excessive MPPs can negatively affect yoghurt instead, so the amount of added polysaccharides in yoghurt production should be controlled within a reasonable range. Frozen dough bread is prone to being stale and wasteful in shops.…”