ReviewJournal of texture studies2025
A Review of Processing Techniques and Rheological Properties of Yogurts.
Review in Journal of texture studies, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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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.
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.
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Who cites it
12 citing papers in PubMed.
- Effects of ultrasound-heat pretreated egg white powder addition on the quality, gel properties, and metatranscriptomic profiles of yogurt.Food chemistry: X · 2026Article
- Comparative Evaluation ofFoods (Basel, Switzerland) · 2026Article
- NADES-Extracted SunGold Kiwifruit Polyphenols as Functional Ingredients in Antioxidant-Enriched Yoghurt.Antioxidants (Basel, Switzerland) · 2026Article
- High-Pressure Homogenization in Food Processing: Mechanisms, Applications, and Industrial Translation.Comprehensive reviews in food science and food safety · 2026Review
- Recent and Promising Strategies for Robust, Sustainable, and Cost-Friendly Production of Yogurt With Superior Quality.Comprehensive reviews in food science and food safety · 2026Review
- Engineering Strategies and Operations of Frozen Yogurt Formulated With GABA-Enriched Yogurt: A Review.Journal of food science · 2026Review
- Associations of Whey Protein and Lipophilic Vitamin Profiles with Texture and Colour Parameters of Organic Plain Yoghurts.Foods (Basel, Switzerland) · 2026Article
- Influence of Alternative Protein Sources on the Physicochemical Properties and Sensory Evaluation of a Buffalo Whey-Based Cocoa Beverage.Journal of food science · 2026Article
- Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein Extraction.Foods (Basel, Switzerland) · 2026Article
- Effect of a fiber-rich cabbage outer leaf powder on the physicochemical, rheological, and sensorial characteristics of a set-type yogurt during cold storage.Food chemistry: X · 2026Article
- Fortification of set yogurt withFrontiers in nutrition · 2026Article
- Enhancing yogurt quality with a high-EPS-producing space mutantFrontiers in microbiology · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The rheology of yogurt, a critical factor influencing its texture, stability, and sensory appeal from production to consumption is explored in this review. Yogurt undergoes a transformation from a Newtonian liquid to a non-Newtonian thixotropic gel during fermentation, a process shaped by factors such as milk source, starter culture, and fat content. Recent advances in non-thermal treatments, such as ultrasound, microfiltration, high-pressure processing (HPP), and ultraviolet C (UV-C) light treatment, promise to enhance nutritional and sensory qualities of yogurt. Additionally, incorporating herbs and fruits into yogurt not only diversifies consumer options but also affects its texture, viscosity, and overall mouthfeel. The review examines how different yogurt styles-set, stirred, Greek, and drinkable-develop unique textures through varied production processes. Advances in rheological techniques and microstructural analysis have deepened our understanding of the interactions between proteins and fat globules, providing insights into the complex gel network of yogurt. Despite significant progress, further research is needed in areas such as non-destructive rheological testing during production, the impact of extended storage, and the development of plant-based yogurt alternatives. The insights are valuable for the dairy industry to support innovation and meet growing consumer demands.
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Registered trials
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