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Vibration-induced particle formation during yogurt fermentation-Effect of frequency and amplitude.
J Dairy Sci. 2018 May;101(5):3866-3877. doi: 10.3168/jds.2017-13905. Epub 2018 Feb 22.
J Dairy Sci. 2018.
PMID: 29477530
Free article.
Particle formation induced by sonication during yogurt fermentation - Impact of exopolysaccharide-producing starter cultures on physical properties.
Körzendörfer A, Nöbel S, Hinrichs J.
Körzendörfer A, et al.
Food Res Int. 2017 Jul;97:170-177. doi: 10.1016/j.foodres.2017.04.006. Epub 2017 Apr 7.
Food Res Int. 2017.
PMID: 28578038
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Vibration-induced particle formation during yogurt fermentation - Industrial vibration measurements and development of an experimental setup.
Körzendörfer A, Temme P, Nöbel S, Schlücker E, Hinrichs J.
Körzendörfer A, et al.
Food Res Int. 2016 Jul;85:44-50. doi: 10.1016/j.foodres.2016.04.004. Epub 2016 Apr 14.
Food Res Int. 2016.
PMID: 29544851
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Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture.
Körzendörfer A, Schäfer J, Hinrichs J, Nöbel S.
Körzendörfer A, et al.
J Dairy Sci. 2019 Sep;102(9):7826-7837. doi: 10.3168/jds.2019-16541. Epub 2019 Jul 10.
J Dairy Sci. 2019.
PMID: 31301847
Free article.
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