ArticleCurrent research in food science2022
Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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.
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Who cites it
8 citing papers in PubMed, 33 citations in OpenAlex.
- A digital twin approach for optimizing okara-based Greek-style yogurt using hybrid Gompertz-LSTM modeling and data assimilation.Current research in food science · 2026Article
- Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts.Foods (Basel, Switzerland) · 2024Article
- Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-induced crystallization of milk fat.Current research in food science · 2024Article
- Effect of using dried white sapote fruit (Saudi journal of biological sciences · 2023Article
- Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?Foods (Basel, Switzerland) · 2023Review
- A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture.Foods (Basel, Switzerland) · 2023Review
- Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review.Foods (Basel, Switzerland) · 2023Review
- Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food transition requires incorporating more plant-based ingredients in our diet, thus leading to the development of new plant-based products, such as yogurt alternatives (YAs). This study aimed at evaluating the impact of lactic acid bacteria (LAB) cocultures and formulation on the physico-chemical and sensory properties of YAs. YAs were made by emulsifying anhydrous milk fat (AMF) or coconut oil in milk and lupin protein suspensions. The starters used, in mono- and cocultures, were the strains
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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.