Perspectives on the yogurt rheology

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dc.authoridOzturk, Hale Inci/0000-0001-8334-0403
dc.authoridAKIN, NIHAT/0000-0002-0966-1126
dc.contributor.authorAtik, Didem Sozeri
dc.contributor.authorOzturk, Hale Inci
dc.contributor.authorAkin, Nihat
dc.date.accessioned2024-10-29T17:58:26Z
dc.date.available2024-10-29T17:58:26Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe oral processing of yogurt is a dynamic process involving a series of deformation processes. Rheological knowledge is essential to understand the structure and flow properties of yogurt in the mouth and to explore its relationship with sensory perception. Yogurt is rheologically characterized as a non -Newtonian viscoelastic material. The rheological properties of yogurt are affected by many factors, from production to consumption. Therefore, rheological measurements are widely used to predict and control the final quality and structure of yogurts. Recent studies focus on the elucidation of the effects of cultures and processes used in production, as well as the design of different formulations to improve the rheological properties of yogurts. Moreover, the science of tribology, which dominates the surface properties of interacting substances in relative motion to evaluate the structural sensation in the later stages of eating in addition to the rheological properties that give the feeling of structure in the early stages of eating, has also become the focus of recent studies. For a detailed comprehension of the rheological properties of yogurt, this review deals with the factors affecting the rheology of yogurt, analytical methods used to determine rheological properties, microstructural and rheological characterization of yogurt, and tribological evaluations.
dc.identifier.doi10.1016/j.ijbiomac.2024.130428
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid38403217
dc.identifier.scopus2-s2.0-85186422460
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2024.130428
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14314
dc.identifier.volume263
dc.identifier.wosWOS:001201864700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectStructural properties
dc.subjectAcid gels
dc.subjectMouthfeel
dc.subjectNon-Newtonian
dc.subjectRheological methods
dc.subjectTribology
dc.titlePerspectives on the yogurt rheology
dc.typeReview Article

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