ReviewInternational journal of food science2021
Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure.
Review in International journal of food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed, 48 citations in OpenAlex.
- Microstructural and Rheological Properties of Camel and Bovine Milk Fermented with Five Lactic Acid Bacteria Strains.Foods (Basel, Switzerland) · 2026Article
- Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles.Current research in food science · 2026Article
- Processing difficulties and biochemical barriers in camel milk fermentation.Frontiers in microbiology · 2026Review
- Assessment of a Functional Yogurt Enriched with Anthocyanin-Loaded Nanoliposomes: Sensory Evaluation and Physicochemical Stability During Cold Storage.International journal of molecular sciences · 2025Article
- Tuning the Gel Network Structure and Rheology of Acid-Induced Casein Gels via Thiol Blocking.International journal of molecular sciences · 2025Article
- Profiling protein hydrolysis and amino acid metabolism in camel and bovine milk fermented by Lactobacillus helveticus, L. bulgaricus, and Streptococcus thermophilus.Scientific reports · 2025Article
- Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling.Food chemistry: X · 2025Article
- Development of Fucoxanthin-Enriched Yogurt Using Nanoliposomal Carriers: A Strategy for Functional Dairy Products with Antioxidant and Erythroprotective Benefits.Molecules (Basel, Switzerland) · 2025Article
- Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound.Foods (Basel, Switzerland) · 2025Article
- The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling Rig.Foods (Basel, Switzerland) · 2024Article
- Process-Induced Molecular-Level Protein-Carbohydrate-Polyphenol Interactions in Milk-Tea Blends: A Review.Foods (Basel, Switzerland) · 2024Review
- Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans.Journal of food science and technology · 2023Review
- Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk.Molecules (Basel, Switzerland) · 2023Review
- Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research.
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.