Comparative effects of high-pressure homogenization, ultrasound-assisted fermentation, and transglutaminase on a protein-rich pumpkin seed-based yogurt analogue.
- DOI
- 10.1016/j.foodres.2026.120686
- Published
- 2026 Dec 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- no
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BibTeX
@article{allodium:10.1016/j.foodres.2026.120686,
title = {Comparative effects of high-pressure homogenization, ultrasound-assisted fermentation, and transglutaminase on a protein-rich pumpkin seed-based yogurt analogue.},
author = {Magalhães IS and Mol BMR and de Souza DA and Cunha JS and Dias MMDS and Vidigal MCTR and Gonçalves RV and Tribst AAL and Leite Júnior BRC},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120686},
url = {https://doi.org/10.1016/j.foodres.2026.120686}
}RIS
TY - JOUR TI - Comparative effects of high-pressure homogenization, ultrasound-assisted fermentation, and transglutaminase on a protein-rich pumpkin seed-based yogurt analogue. AU - Magalhães IS AU - Mol BMR AU - de Souza DA AU - Cunha JS AU - Dias MMDS AU - Vidigal MCTR AU - Gonçalves RV AU - Tribst AAL AU - Leite Júnior BRC PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120686 UR - https://doi.org/10.1016/j.foodres.2026.120686 ER -
APA
IS, M., BMR, M., DA, D. S., JS, C., MMDS, D., MCTR, V., RV, G., AAL, T., & BRC, L. J. (2026). Comparative effects of high-pressure homogenization, ultrasound-assisted fermentation, and transglutaminase on a protein-rich pumpkin seed-based yogurt analogue.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120686
Source records
- pubmed · retrieved 2026-11-11T01:24:30.292Z
- europe-pmc · retrieved 2026-11-11T01:24:30.293Z