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M

Marina Hovjecki

Faculty of Agriculture

H指数:6

被引数:128

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Production and characterization of pea protein–enriched lactose-free kefir produced by simultaneous lactose hydrolysis and fermentation

通过同时进行乳糖水解和发酵生产的豌豆蛋白强化无乳糖开菲尔的生产与表征

Journal of Food Measurement and Characterization

IF3.3

2026-07-110

PRE

From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt

从废弃物到价值：杏仁蛋糕粉作为山羊奶酸奶的功能性成分

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2025-04-290

PRE

Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties

奇亚籽胶浆作为改善山羊奶酸奶品质的功能成分: 对流变学，质构，微观结构和感官特性的影响

FERMENTATION-BASEL

IF3.3

2024-07-261

OA

Fortification of goat milk yogurt with goat whey protein concentrate - Effect on rheological, textural, sensory and microstructural properties

FOOD BIOSCIENCE

IF5.9

2023-12-013

PRE

Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2023-05-240

OA

Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature

FERMENTATION-BASEL

IF3.3

2022-06-205

OA

Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment

INTERNATIONAL DAIRY JOURNAL

IF3.4

2021-10-014

PREAI

Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2021-04-2216

PREAI