Effects of Protein Content on the Texture, Rheological Properties and Microstructure of Stirred Soy Yogurt

Plant-based yogurts received widespread consumer attention due to their perceived health benefits. To investigate the effect of protein content on the quality of stirred soy yogurt and understand the relationship between microstructure and macroscopic properties such as texture and rheology, differe...

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Hlavní autoři:	Lijing ZHANG, Yufei HUA, Caimeng ZHANG, Xiangzhen KONG, Xingfei LI, Yeming CHEN
Médium:	Artigo
Jazyk:	Chinês
Vydáno:	The editorial department of Science and Technology of Food Industry 2024-12-01
Edice:	Shipin gongye ke-ji
Témata:	plant-based soy yogurt protein content stirred yogurt microstructure texture rheological properties
On-line přístup:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030054
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