Work

A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber

Year: 2024

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2024.103739

Authors: Bifen Chen, Yongjian Cai, Xiujie Zhao, Shuguang Wang, Yongliang Zhuang, Qiangzhong Zhao, Mouming Zhao, Paul Van der Meeren

Institutions: Kunming University of Science and Technology, South China University of Technology, Ghent University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: green

Funders: National Natural Science Foundation of China, Ministry of Science and Technology of the People's Republic of China, Universiteit Gent, China Scholarship Council, Guangdong Science and Technology Department, Higher Education Discipline Innovation Project

Awards: G3876600509, G4572015874, G477451022, G705273758, G7280077673, G7344310018, G7525764673

OpenAlex ID: W4391692945

FWCI: 7.433

Cites: 41

Cited by: 28

Related to: 10