articleTop 1% cited
Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage
LWT · 2015 · Vol. 65 · pp. 978–986
Baidya Nath P. Sah(Victoria University)Todor Vasiljevic(Victoria University)Stephen W. McKechnie(Victoria University)O.N. Donkor✉(Victoria University)
Probiotics and Fermented FoodsPineapple and bromelain studiesFood composition and propertiesProbioticFood scienceLactobacillus paracaseiPrebioticInulinLactobacillus caseiLactobacillus acidophilusSyneresisFermentationChemistry
Funding
- Australian Education International, Australian Government
- Australian Government
Citations
309
FWCI
22.19
field-weighted impact
References
37
Percentile
100%
vs. same field & year
Citations per year
References
Thermodynamic incompatibility of proteins and polysaccharides in solutions
Food Hydrocolloids · 1997 · 480 citations
Formation and Physical Properties of Milk Protein Gels
Journal of Dairy Science · 2002 · 632 citations
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