ArticleFoods (Basel, Switzerland)2023
Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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.
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Who cites it
1 citing paper in PubMed.
- Physicochemical and Sensory Evaluation of Low-Fat Yogurt Treated with Alfalfa Seed Powder.Preventive nutrition and food science · 2025Article
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4 authors.
Funding
Abstract
In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied at 103.4 MPa pressure in a 100 µm-process chamber at one stage for MFYC, MFY1, and MFY2 prior to yogurt making. Phase separation occurred due to the casein-β-glucan interaction observed at the oat β-glucan ratio (≥0.25%) but was more distinct at 0.50%. Microfluidization solved the textural instability at all ratios of β-glucan; a creamy and less cohesive structure was maintained in all yogurt samples. Among the samples, Y2 and MFY2 were the least viscous (
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