Related Experiment Video

Updated: Sep 18, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Plant-based yogurt systems: Mechanistic links from fermentability to quality and bioactivity

Jing Yang1, Linqing Zhang1, Yingrong Kuang1

  • 1School of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, China.

Food Chemistry
|September 16, 2026
PubMed

Keywords:
Acidification kineticsBioactivityFermentabilityGel microstructurePlant-based yogurtSensory qualityWater-holding capacity

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