Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat and high-fat yogurt products

Abstract

• Network analysis parameters are highly correlated with LAOS moduli. • The network analysis parameters decrease as deformation increases. • SEM images capture the changes in the rheological behavior of yogurt. • Low-fat yogurt in two brands had lowest network and rheological parameters.