Advances in the formation mechanism of set-type plant-based yogurt gel: a review.
Sign Up to like & getrecommendations! Published in 2023 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2023.2212764
Abstract: Plant-based yogurt has several advantages over traditional yogurt, such as being lactose and cholesterol-free, making it more suitable for individuals with cardiovascular and gastrointestinal diseases. The formation mechanism of the gel in plant-based yogurt needs… read more here.
Keywords: formation mechanism; based yogurt; plant based; plant ... See more keywords
Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent
Sign Up to like & getrecommendations! Published in 2021 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2021.1923573
Abstract: ABSTRACT A symbiotic rice-based yogurt-like product (SRYP) using polymerized whey protein (PWP) as a gelation agent was developed. Rice milk was optimized and prepared by soaking rice for 3 h at room temperature, heating at… read more here.
Keywords: based yogurt; rice based; symbiotic rice; rice ... See more keywords
Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials-based yogurt.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16204
Abstract: The effects of different probiotics on the texture, rheological properties, microstructure, and water distribution of yogurt fermented with soy powder, soy isolate protein powder, soy umbilical powder, and soy whey as the main raw materials… read more here.
Keywords: materials based; soy materials; based yogurt; rheology ... See more keywords