Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts

B Devnani; L Ong; SE Kentish; PJ Scales; SL Gras

Journal article

Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts

B Devnani, L Ong, SE Kentish, PJ Scales, SL Gras

Future Foods | Elsevier | Published : 2022

DOI: 10.1016/j.fufo.2022.100185

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University of Melbourne Researchers

Lydia Ong Author

Sandra Kentish Author

Peter Scales Author

Sally Gras Author

Grants

Funding Acknowledgements

Dr Bhanu Devnani thanks The University of Melbourne for a Melbourne Research Scholarship. This research did not receive any specific grants from funding agencies in the public, commercial or not-for-profit sectors. Bhanu Devnani, Lydia Ong and Sally Gras were supported by The ARC Dairy Innovation Hub, a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd. The authors thank The Advanced Microscopy Facility (AMF), The Biological Optical Microscopy Platform (BOMP) at The Bio21 Molecular Science and Biotechnology Institute and The Particulate Fluids Processing Centre at The University of Melbourne for access to equipment.