Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt-Reference-Cited by-同舟云学术

Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt

Published:2022-05-31 Issue:7 Volume:87 Page:2820-2830
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xu Xinyue¹,Cui Huaitian¹,Yuan Zhiheng¹,Xu Jiaxin¹,Li Jun¹²³,Liu Jun⁴,Liu He¹²³^ORCID,Zhu Danshi¹²³

Affiliation:

1. College of Food Science and Technology Bohai University Jinzhou China

2. Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou China

3. National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China

4. Shandong Yuwang Ecological Food Industry Co. Ltd. Yucheng China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16204

Reference48 articles.

1. Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt

2. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

3. Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium

4. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour

5. 1H nuclear magnetic resonance relaxometric characterization of fat and water states in soft and hard cheese

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt;Food Hydrocolloids;2024-11

2. Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage;Foods;2024-08-04

3. Formulations and evaluations of structural and physico-chemical properties of soy yogurts: Effect of incorporating soy protein isolate/chitosan complexed microgels;LWT;2024-08

4. Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80;Foods;2024-07-01

5. Effect of complex prebiotics on Lactobacillus gasseri JM1 fermented soymilk: Physicochemical, flavor characteristics, and metabolites;Food Bioscience;2024-06