ArticleSensors (Basel, Switzerland)2022
Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages.
Article in Sensors (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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
7 citing papers in PubMed.
- Effects of Different Lactic Acid Bacterial Strains on the Physicochemical Properties and Flavor of Millet Fermented Beverages.Foods (Basel, Switzerland) · 2026Article
- Baru Almond Beverage (Foods (Basel, Switzerland) · 2026Article
- Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow's Milk Blends during Refrigerated Storage.Microorganisms · 2024Article
- Binary Pea Protein-Psyllium Hydrogel: Insights into the Influence of pH and Ionic Strength on the Physical Stability and Mechanical Characteristics.Gels (Basel, Switzerland) · 2024Article
- Preparation, Physicochemical Characterization, and Stability Study ofPharmaceutical nanotechnology · 2024Article
- Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages.Scientific reports · 2023Article
- The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review.Microorganisms · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objectives of this study were to compare the properties of the yogurt-type bean-based beverages B and BG produced from the nongerminated and germinated beans, respectively, by high-pressure homogenization (HPH) and fermentation with three starter cultures. Optical techniques were used to evaluate the particle size distribution (PSD), color parameters, and instability during storage, while rheological tests were used to evaluate the shear viscosity, flow behavior, and viscoelastic properties. The BG compared to B, irrespective of the starter culture used, showed a higher mean diameter and Span of PSD (d
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Registered trials
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