Influence of different exopolysaccharides on yogurt properties

Description

The lab of Ilja K. Voets from Eindhoven University of Technology used VAHEAT to investigate the impact of exopolysaccharides on yogurt network at 37°C using Confocal laser-scanning microscopy (CLSM, Leica SP8).

Read full article

References

“Brüls, M., Foroutanparsa, S., Maljaars, C. E. P., Olsthoorn, M., Tas, R. P., & Voets, I. K. (2024). Investigating the impact of exopolysaccharides on yogurt network mechanics and syneresis through quantitative microstructural analysis. Food Hydrocolloids, 150, 109629. ”

Brüls, M. R. P., & Voets, I. K. (2024)

Go to reference