Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel...

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Bibliographic Details

Published in:	Gels
Main Authors:	Xiao Kong, Ziqun Xiao, Mengdi Du, Kuaitian Wang, Wei Yu, Yuhang Chen, Zhili Liu, Yongqiang Cheng, Jing Gan
Format:	Article
Language:	English
Published:	MDPI AG 2022-07-01
Subjects:	soy yogurt low acyl gellan gum stability texture sensorial property
Online Access:	https://www.mdpi.com/2310-2861/8/7/453