article · Food Chemistry

Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt: Accelerating fermentation, reducing syneresis, and improving texture

Noussaire El Fihry
Tony Ruyssen
Filip Van Bockstaele
Ilse De Leersnyder
Mia Eeckhout
Pieter Vermeir
David Laureys
Jessika De Clippeleer
Khalil El Mabrouk
Hassan Hajjaj

20253 citationsUniversité Moulay Ismail de Meknes

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Research topics

Polysaccharides and Plant Cell Walls
Food Drying and Modeling
Food composition and properties

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DOI: 10.1016/j.foodchem.2025.147169

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