Bibliometric Analysis on and Characteristics in Soy Yogurt

Area of Science:

• Food Science and Technology
• Nutritional Science
• Microbiology

Background:

• Soy yogurt is a popular plant-based alternative to dairy yogurt.
• Consumer preference is driven by perceived natural and healthy attributes.
• This study offers a bibliometric analysis of soy yogurt research.

Purpose of the Study:

• To comprehensively analyze the scientific literature on soy yogurt.
• To identify key research trends, influential authors, and publication outlets.
• To evaluate the changes during fermentation, starter cultures, and intestinal effects of soy yogurt.

Main Methods:

• Bibliometric analysis of 76 articles on soy yogurt-isoflavones (1998-2025).
• Bibliometric analysis of 48 articles on soy yogurt-amino acids (1997-2025).
• Bibliometric analysis of 14 articles on soy yogurt-gut microbiota (2016-2025) using RStudio.
• Data sourced from the Web of Science database.

Main Results:

• Key journals identified for isoflavone and amino acid research include Food Bioscience, Journal of Food Science, Food Chemistry, and Food Research International.
• Prominent authors and trending topics such as genistein, daidzein, amino acids, fermentation, and gut microbiota were identified.
• Soy yogurt research frequently involves terms like soymilk, fermentation, probiotics, bacteria, and microbiota modulation.

Conclusions:

• This bibliometric analysis provides insights into journal performance, keyword evolution, and author contributions in soy yogurt research.
• The findings support and guide future research directions in soy yogurt, particularly concerning its role as a functional protein source.
• Understanding thematic development and author status aids in advancing the field of soy yogurt science and sustainability.