ArticleGels (Basel, Switzerland)2022
Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum.
Article in Gels (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Gellan Gum Modification and Structural Regulation for Food Applications: Delivery Systems and Digestive Behavior.Foods (Basel, Switzerland) · 2026Review
- Stabilizing effect of xanthan gum and sodium alginate on the physicochemical properties and gel structure of walnut-based yogurt.Food chemistry: X · 2026Article
- Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein Extraction.Foods (Basel, Switzerland) · 2026Article
- Effects ofFoods (Basel, Switzerland) · 2026Article
- 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
- Impact of YuanjiangMolecules (Basel, Switzerland) · 2025Article
- Improvement in Smoothness of Fermented Soymilk Yogurt-Mimic by Effective Use of Applicable Lactic Acid Bacteria Strains.Foods (Basel, Switzerland) · 2025Article
- Investigating the volatile and non-volatile metabolites in soy cheese fermented withFood chemistry: X · 2025Article
- Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction.Food chemistry: X · 2025Article
- Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture.Foods (Basel, Switzerland) · 2025Article
- Gellan Gum as a Unique Microbial Polysaccharide: Its Characteristics, Synthesis, and Current Application Trends.Gels (Basel, Switzerland) · 2024Review
- Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt.Molecules (Basel, Switzerland) · 2023Article
- Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality.Foods (Basel, Switzerland) · 2023Article
- Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative.Frontiers in nutrition · 2023Article
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9 authors.
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Abstract
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 by adding low acyl gellan gum (LAG) to improve the stability. The effect of addition of LAG on property of soy yogurt was investigated by determining water holding capacity, texture, rheology, particle size, and zeta potential. The results showed that water holding capacity was significantly higher than control. The soy yogurt with 0.1% LAG had a stable gel network with much gel strength and viscosity, and strengthened interaction between complex gel. The addition of LAG increased the particle size and decreased zeta potential. Furthermore, sensory properties were acceptable. Therefore, during industrial production, LAG could act as an appropriate stabilizer to inhibit poor body and bring more desirable sensory characteristics of soy yogurt.
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