Works about SYNERESIS

Results: 278

Effect of Metal Oxide Nanoparticles on the Properties of Nanocomposite Gels for Water Shutoff Applications: A Review.

Published in:

Arabian Journal for Science & Engineering (Springer Science & Business Media B.V. ), 2025, v. 50, n. 13, p. 9771, doi. 10.1007/s13369-025-10189-8

By:

Ganat, Tarek;
Khezerloo-ye, Saeed;
Alrumah, Muhammad;
Kazemi, Alireza;
Al-Hadrami, Hamoud;
Taura, Usman

Publication type:

Article

Effect of germinated brown rice and milk substitution on yoghurt acidification, physicochemical, and sensory properties.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 7, p. 4621, doi. 10.1007/s11694-025-03276-9

By:

Sanusi, Mayowa Saheed;
Olaniran, Toheeb Babatunde;
Ayilaran, Elijah;
Sholabomi, Rebecca Motunrayo;
Sunmoun, Musiliu Olushola

Publication type:

Article

بهینه یابی فرمولاسیون ماست پروبیوتیک حاوی پوره بادمجان بر اساس روش تحلیل سلسله مراتبی.

Published in:

Journal of Research & Innovation in Food Science & Technology, 2020, v. 9, n. 1, p. 41, doi. 10.22101/JRIFST.2019.08.06.e1081

By:

حسین جوینده;
محمد نوشاد;
کوثر کاکایی;
میترا قدسی شیخ ش&#1740

Publication type:

Article

Self-made microextraction by packed sorbent device for the cleanup of polychlorinated biphenyls from bovine serum.

Published in:

Journal of Separation Science, 2016, v. 39, n. 8, p. 1518, doi. 10.1002/jssc.201501009

By:

Yang, Liu;
Han, Qiang;
Cao, Shuya;
Yang, Junchao;
Zhao, Jiang;
Qin, Molin;
Ding, Mingyu

Publication type:

Article

Polydopamine-coated magnetic molecularly imprinted polymer for the selective solid-phase extraction of cinnamic acid, ferulic acid and caffeic acid from radix scrophulariae sample.

Published in:

Journal of Separation Science, 2016, v. 39, n. 8, p. 1480, doi. 10.1002/jssc.201600026

By:

Yin, Yuli;
Yan, Liang;
Zhang, Zhaohui;
Wang, Jing;
Luo, Ningjing

Publication type:

Article

The Impact of Tween 20 on the Physical Properties and Structure of Agar Gel.

Published in:

Gels (2310-2861), 2025, v. 11, n. 3, p. 159, doi. 10.3390/gels11030159

By:

Jakubczyk, Ewa;
Kamińska-Dwórznicka, Anna;
Kot, Anna

Publication type:

Article

Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels.

Published in:

Gels (2310-2861), 2024, v. 10, n. 12, p. 815, doi. 10.3390/gels10120815

By:

Lin, Hong-Ting Victor;
Huang, Luan-Hui;
Tsai, Jenn-Shou;
Sung, Wen-Chieh

Publication type:

Article

ФОРМУЛАЦИЈА И КАРАКТЕРИЗАЦИЈА НА ХИДРОГЕЛ ПРОПРАНОЛОЛ СО НАТРИУМ АЛГИНАТ ЗА ТРЕТМАН НА ИНФАНТИЛЕН ХЕМАНГИОМ.

Published in:

Knowledge: International Journal, 2025, v. 69, n. 3, p. 631

By:

Арсовска, Катерина;
Џепароски, Марјан

Publication type:

Article

THE EFFECT OF ADDED MELON PUREE AND XANTHAN GUM ON LOW-FAT PROBIOTIC YOGURT.

Published in:

Knowledge: International Journal, 2024, v. 66, n. 3, p. 261

By:

Stojanovska, Tanja;
Kalevska, Tatjana;
Gruevska, Nevena;
Nedelkoska, Daniela Nikolovska;
Jankuloska, Vezirka

Publication type:

Article

The Changes on the Rheology and Gel Properties of Curdlan-Konjac Gum Blends with Different NaOH Addition.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 4, p. 54, doi. 10.13982/j.mfst.1673-9078.2025.4.0118

By:

LU Jiayi;
LIU Yongzhu;
ZHONG Wenjing;
ZHU Ziyan;
ZHENG Guifen;
ZHU Jianhua

Publication type:

Article

Predicting curd moisture content, whey fat concentration and curd yield from near infrared light backscatter.

Published in:

Journal of Animal Science, 2006, v. 84, p. 423

By:

Fagan, C. C.;
Leedy, M.;
Castillo, M.;
Payne, F. A.;
O'Donnell, C. P.;
O'Callaghan, D. J.

Publication type:

Article

Health beneficial bacterial influence on the characteristics of fat free plain set yogurt.

Published in:

Journal of Animal Science, 2006, v. 84, p. 183

By:

Faciane, M. R.;
Aryana, K. J.

Publication type:

Article

Whey Protein Hydrogels and Emulsion Gels with Anthocyanins and/or Goji Oil: Formation, Characterization and In Vitro Digestion Behavior.

Published in:

Antioxidants, 2025, v. 14, n. 1, p. 60, doi. 10.3390/antiox14010060

By:

Seddiek, Abdullah S.;
Chen, Kaiwen;
Zhou, Fanlin;
Esther, Muhindo Mwizerwa;
Elbarbary, Abdelaziz;
Golshany, Hazem;
Uriho, Angelo;
Liang, Li

Publication type:

Article

The swelling transition of lepidocrocite-type protonated layered titanates into anatase under hydrothermal treatment.

Published in:

Scientific Reports, 2014, p. 1, doi. 10.1038/srep04584

By:

Yuan, Huiyu;
Besselink, Rogier;
Liao, Zhaoliang;
ten Elshof, Johan E.

Publication type:

Article

The impact of animal protein partial substitution on the technological functionality of hybrid yoghurt.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 3, p. 930, doi. 10.1111/1471-0307.13080

By:

Martinussi, Flávia dos Santos;
Poloto, Gabriel;
Navarini, Giulia;
Marfil, Paulo Henrique Mariano;
Parra Baptista, Débora;
Gigante, Mirna Lúcia;
Merheb‐Dini, Carolina

Publication type:

Article

Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 689, doi. 10.1111/1471-0307.12799

By:

Paula Vilela, Tatiana;
Gomes, Ana Maria;
Ferreira, João Paulo

Publication type:

Article

Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 332, doi. 10.1111/1471-0307.12761

By:

Kenari, Reza Esmaeilzadeh;
Razavi, Razie

Publication type:

Article

The impact of chymosin and plant‐derived proteases on the acid‐induced gelation of milk.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 297, doi. 10.1111/1471-0307.12760

By:

Beltrán‐Espinoza, Jesús A;
Domínguez‐Lujan, Berenice;
Gutiérrez‐Méndez, Néstor;
Chávez‐Garay, Dely R;
Nájera‐Domínguez, Carolina;
Leal‐Ramos, Martha Y

Publication type:

Article

Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 718, doi. 10.1111/1471-0307.12717

By:

Godoy‐García, Liliana;
Abadía‐García, Lucía;
Cruz‐Aldaco, Karina;
Castaño‐Tostado, Eduardo;
Murúa‐Pagola, Beneranda;
Amaya‐Llano, Silvia L

Publication type:

Article

Rheological properties of instant milk‐based puddings prepared with emulsifying salt‐containing milk powders.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 791, doi. 10.1111/1471-0307.12487

By:

Sadat, Azin;
Ezzatpanah, Hamid;
Bakhoda, Hossein

Publication type:

Article

Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 175, doi. 10.1111/1471-0307.12491

By:

Heydari, Somayeh;
Ehsani, Mohammad Reza;
Amiri‐Rigi, Atefeh;
Mohammadifar, Mohammad Amin;
Khorshidian, Nasim;
Mortazavian, Amir Mohammad;
Koushki, Mohammad Reza

Publication type:

Article

Effect on nutritional, sensory, textural and microbiological properties of low‐fat yoghurt supplemented with Jerusalem artichoke powder.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 167, doi. 10.1111/1471-0307.12404

By:

Guo, Xiulan;
Xie, Zhenjian;
Wang, Guoze;
Zou, Qiang;
Tang, Renyong

Publication type:

Article

The stability of the casein–gluconate matrix in reduced‐lactose kefir with soluble fraction polysaccharides containing β‐glucan from <italic>Pleurotus ostreatus</italic>.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 122, doi. 10.1111/1471-0307.12429

By:

Cais‐sokolińska, Dorota;
Stachowiak, Barbara;
Kaczyński, Łukasz K.;
Bierzuńska, Paulina;
Górna, Barbara

Publication type:

Article

A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 607, doi. 10.1111/1471-0307.12439

By:

Puerta, Fernando;
Wessel, Winja;
García, Victor;
López, Eva;
Rovira, Silvia;
Alvarez, Daniel;
Roa, Isidro;
López, Maria Belen

Publication type:

Article

Effect of calcium and vitamin D<sub>2</sub> fortification on quality characteristics of dahi.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 2, p. 269, doi. 10.1111/1471-0307.12333

By:

Kaushik, Ravinder;
Sachdeva, Bhawana;
Arora, Sumit

Publication type:

Article

Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 191, doi. 10.1111/1471-0307.12238

By:

Vareltzis, Patroklos;
Adamopoulos, Konstantinos;
Stavrakakis, Efstratios;
Stefanakis, Athanasios;
Goula, Athanasia M.

Publication type:

Article

Effect of total milk solid content adjusted by adding ultrafiltered milk retentate on quality of set mango yoghurt.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 570, doi. 10.1111/1471-0307.12081

By:

Narayana, Nayana M N K;
Gupta, Vijay K

Publication type:

Article

Optimisation of probiotic yoghurt production containing Zedo gum.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 1, p. 118, doi. 10.1111/j.1471-0307.2011.00740.x

By:

GHASEMPOUR, ZAHRA;
ALIZADEH, MOHAMMAD;
BARI, MAHMOUD R

Publication type:

Article

Application of a Large Field-of-View sensor during coagulation and syneresis in fresh goat cheese manufacture.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 1, p. 51, doi. 10.1111/j.1471-0307.2011.00747.x

By:

ROVIRA, SILVIA;
GARCÍA, VICTOR;
LÓPEZ, MARIA BELÉN

Publication type:

Article

The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 536, doi. 10.1111/j.1471-0307.2011.00714.x

By:

RAVYTS, FRÉDÉRIC;
DE VUYST, LUC;
LEROY, FRÉDÉRIC

Publication type:

Article

IMPACT OF WHOLE CHIA SEEDS (SALVIA HISPANICA) ADDITION ON THE PROPERTIES AND STABILITY OF THE SET-TYPE YOGURT.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 1, p. 125, doi. 10.35219/foodtechnology.2023.1.08

By:

TAZRART, KARIMA;
OULD-SAADI, LINDA;
SMAIL-BENAZZOUZ, LEILA;
KATI, DJAMEL EDINE

Publication type:

Article

Effects of Partial Substitution of Sprouted Buckwheat (Fagopyrum Esculentum) and Chickpea (Cicer arietinum) Flours on its Functional Properties.

Published in:

Jordan Journal of Agricultural Sciences, 2023, v. 19, n. 1, p. 40, doi. 10.35516/jjas.v19i1.1233

By:

Da’na, Ola A.;
Habashneh, Ghaith;
Youngseung Lee;
Al-Ismail, Khalid;
Saleh, Mohammed I.

Publication type:

Article

Preparation and properties evaluation of novel silica gel-based fracturing fluid with temperature tolerance and salt resistance for geoenergy development.

Published in:

Arabian Journal of Chemistry, 2023, v. 16, n. 12, p. N.PAG, doi. 10.1016/j.arabjc.2023.105324

By:

Xu, Hang;
Zhou, Fujian;
Li, Yuan;
Su, Hang;
Yang, Sasa;
Yao, Erdong;
Zhu, Yuqing

Publication type:

Article

PHYSICOCHEMICAL, SENSORY, AND BIOACTIVE PROPERTIES OF GLUTEN-FREE PUDDINGS PRODUCED WITH ARONIA DERIVATIVES.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 2, p. 243, doi. 10.15237/gida.GD22081

By:

Erem, Fundagül

Publication type:

Article

EVALUATION OF PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN RECONSTITUTED AYRAN DRINKS FROM YOGURT POWDERS LYOPHILIZED UNDER DIFFERENT VACUUM PRESSURES.

Published in:

GIDA: The Journal of Food, 2022, v. 47, n. 4, p. 705, doi. 10.15237/gida.GD22049

By:

ÖZTÜRK, Hale İnci

Publication type:

Article

PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.).

Published in:

GIDA: The Journal of Food, 2021, v. 46, n. 2, p. 229, doi. 10.15237/gida.GD20112

By:

Anlı, Elif Ayşe;
Gürsel, Asuman;
Sert, Damla

Publication type:

Article

EFFECT of CHERRY LAUREL MARMALADE on PHYSICOCHEMICAL and SENSORIAL CHARACTERISTICS of THE STIRRED YOGURT DURING STORAGE TIME.

Published in:

GIDA: The Journal of Food, 2014, v. 39, n. 1, p. 1, doi. 10.5505/gida.38358

By:

Temiz, Hasan;
Tarakçı, Zekal;
Islam, Ali

Publication type:

Article

Study the Effect of Adding Iron Salts on the Physiochemical and Sensory Properties of Yoghurt.

Published in:

Indian Journal of Forensic Medicine & Toxicology, 2020, v. 14, n. 4, p. 2771, doi. 10.37506/ijfmt.v14i4.12010

By:

Jasim, Ali Arabi;
Al-Saadi, Jasim M. S.

Publication type:

Article

Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt.

Published in:

Journal of Aquatic Food Product Technology, 2016, v. 25, n. 6, p. 843, doi. 10.1080/10498850.2014.944293

By:

Pancar, Eda D.;
Andiç, Seval;
Boran, Gökhan

Publication type:

Article

Characterization of the techno-functional properties of starch from Purple yam (Dioscorea alata), Hawthorn yam (Dioscorea rotundata) and Diamante 22-type yam.

Published in:

Dyna (0012-7353), 2018, v. 85, n. 207, p. 143, doi. 10.15446/dyna.v85n207.72869

By:

Salgado-Ordosgoitia, Rodrigo Daniel;
Rodríguez-Manrique, Jhonatan Andrés;
Cohen-Manrique, Carlos Segundo;
Mendoza-Ortega, Gean Pablo

Publication type:

Article

Quality Characteristics of Goat Yogurt Containing Lactobacillus Probiotic Bacteria.

Published in:

Journal of Agricultural Science & Technology, 2021, v. 23, n. 1, p. 83

By:

Mahmoudi, I.;
Telmoudi, A.;
Moussa, O. Ben;
Chouaibi, M.;
Hassouna, M.

Publication type:

Article

Tuning Syneresis Properties of Kappa-Carrageenan Hydrogel by C2-Symmetric Benzene-Based Supramolecular Gelators.

Published in:

Macromolecular Chemistry & Physics, 2016, v. 217, n. 10, p. 1197, doi. 10.1002/macp.201500517

By:

Zhang, Jia;
Ji, Wei;
Liu, Tian;
Feng, Chuanliang

Publication type:

Article

Controlling Syneresis of Hydrogels Using Organic Salts.

Published in:

Angewandte Chemie, 2022, v. 134, n. 4, p. 1, doi. 10.1002/ange.202115021

By:

Panja, Santanu;
Dietrich, Bart;
Adams, Dave J.

Publication type:

Article

EFFECT OF A NEW FORMULA OF FAT REPLACERS ON THE QUALITY CHARACTERISTICS OF LOW-FAT FERMENTED CAMEL MILK.

Published in:

Egyptian Journal of Dairy Science, 2020, v. 48, n. 1, p. 1

By:

Abdeen, E. M.;
Ibrahim, A. H.;
El-Shafei, Samah M. S.;
Khalifa, S. A.

Publication type:

Article

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGHURT SUPPLEMENTED WITH GREEN BANANA FLOUR.

Published in:

Egyptian Journal of Dairy Science, 2019, v. 47, n. 1, p. 1

By:

Abdalla, A. K.;
Ahmed, Zienab F. R.

Publication type:

Article

Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt.

Published in:

Fermentation (Basel), 2024, v. 10, n. 11, p. 585, doi. 10.3390/fermentation10110585

By:

Mélo, Elói Duarte de;
e Silva, Pedro Ivo Soares;
do Oriente, Suelma Ferreira;
Almeida, Renata Duarte;
Pessoa, Julia Morais;
França, Kepler Borges;
de Gusmão, Thaísa Abrantes Souza;
de Gusmão, Rennan Pereira;
Lisboa Oliveira, Hugo M.;
Nascimento, Amanda Priscila Silva

Publication type:

Article

Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt.

Published in:

Current Research in Nutrition & Food Science, 2017, v. 5, n. 3, p. 353, doi. 10.12944/CRNFSJ.5.3.21

By:

MWIZERWA, HERVE;
ABONG, GEORGE OOKO;
OKOTH, MICHAEL WANDAYI;
ONGOL, MARTIN PATRICK;
ONYANGO, CALVIN;
THAVARAJAH, PUSHPARAJAH

Publication type:

Article

HPAM-Cr (III) Gel Syneresis in Bulk Volume.

Published in:

Eurasian Chemico-Technological Journal, 2024, v. 26, n. 2, p. 61, doi. 10.18321/ectj1608

By:

Gussenov, I.;
Bakytzhan, S.;
Amangaliyev, S.;
Abba, Y.

Publication type:

Article

The Effect of Polymer Mixing Time on the Strength of HPAM-Cr(III) Gels.

Published in:

Eurasian Chemico-Technological Journal, 2023, v. 25, n. 3, p. 157, doi. 10.18321/ectj1518

By:

Gussenov, Iskander

Publication type:

Article

Fortification of yogurt with cloves extract: Quality characteristics, sensory attributes, and antioxidant evaluation.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2024, v. 36, n. 4, p. 1, doi. 10.15586/ijfs.v36i4.2692

By:

Aljobair, Moneera O.

Publication type:

Article