Like other plant-based (PB) product categories, PB milk alternatives (PBMA) are in
ascendency as part of the green consumer transition and a greater focus on personal health …

Stirred soy yogurt as a dairy alternative is widely accepted among consumers, but its poor
stability has been an urgent problem. We found that Leuconostoc mesenteroides Lm10 …

Consumers increasingly seek foods that are palatable, healthful, and environmentally
friendly. Plant-based yogurts address these consumer preferences, gaining popularity over …

In today's global markets, the constant arrival of new products represents a challenge for the
food industry to offer distinct choices to consumers, primarily due to the parallel sensory …

This study aimed to evaluate the composition of inorganic elements as well as their
bioaccessibility in commercial plant-based yogurt. The samples were mineralized using fast …

Dioscorea opposita mucilage (DOM), a polysaccharide-protein polymer with antioxidant
activity, can be served as a natural ingredient in nutritional yogurts. The effects of DOM …

Replacing animal-based protein food products with plant-based protein products is essential
for human health and the environment. For this reason, a number of plant-based (PB) …

The study examines how adding bacterial cellulose also referred to as Symbiotic Culture of
Bacteria and Yeast (SCOBY) to ice cream affects the textural, tribological, and sensory …

Rheological approach has been widely applied to investigate the flow behavior of fluid food
for the understanding as well as prediction of oral textural sensation of such products …

This research investigated the viability of replacing milk protein with glycosylated soybean
protein isolate (SPI) treated with different enzymatic hydrolysis times (0, 10, 20, 30, 40, and …