ArticleFood science & nutrition2020
Physicochemical properties, texture, and probiotic survivability of oat-based yogurt using aquafaba as a gelling agent.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
14 citing papers in PubMed.
- Investigation of the Effects of Aquafaba Used Egg Replacers on Pancake Batter and Meringue Foam Rheology and Products Properties.Food science & nutrition · 2026Article
- The Quality Characteristics of Black Soybean Compound Fermented Milk UsingMicroorganisms · 2026Article
- Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink-Based Yogurt.International journal of food science · 2026Article
- The Influence of Hazelnut Milk Fortification on Quality Attributes of Probiotic Yogurt.Food science & nutrition · 2025Article
- From waste to value: Integrating legume byproducts into sustainable industrialization.Comprehensive reviews in food science and food safety · 2025Review
- Effect of Aquafaba and Almond Milk on the Quality of Gluten-Free Vegan Pancakes: Nutritional and Sensory Evaluation.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture.Foods (Basel, Switzerland) · 2024Article
- Toward Diverse Plant Proteins for Food Innovation.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2024Review
- Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product.Food chemistry: X · 2024Article
- Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation.Foods (Basel, Switzerland) · 2023Article
- Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba.Foods (Basel, Switzerland) · 2022Article
- Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.Foods (Basel, Switzerland) · 2022Review
- Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea.Foods (Basel, Switzerland) · 2021Article
- Physicochemical properties, texture, and probiotic survivability of oat-based yogurt using aquafaba as a gelling agent.Food science & nutrition · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Despite high consumer demands, the manufacture of nondairy yogurt from oat milk is currently hindered due to the lack of consistency and texture. An oat-based yogurt was developed using oat milk and probiotics (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.