ArticleGels (Basel, Switzerland)2023
Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt.
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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
5 citing papers in PubMed, 23 citations in OpenAlex.
- Recent and Promising Strategies for Robust, Sustainable, and Cost-Friendly Production of Yogurt With Superior Quality.Comprehensive reviews in food science and food safety · 2026Review
- Effects of fructooligosaccharides on quality attributes of freeze-dried cheese: Insights into water status, microstructure, texture and rheology.Food chemistry: X · 2026Article
- Associations of Whey Protein and Lipophilic Vitamin Profiles with Texture and Colour Parameters of Organic Plain Yoghurts.Foods (Basel, Switzerland) · 2026Article
- Impact of Co-Fermentation withFoods (Basel, Switzerland) · 2026Article
- Characterization of the Hydrogel-Binding Mechanism ofFoods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide (FOS), galactooligosaccharide (GOS), inulin (INU), polydextrose (PDX), and xylooligosaccharide (XOS), on the gel properties of milk protein and the structural features, with respect to the texture and rheology, of stirred yogurt during and after fermentation. The results revealed that the supplementation of INU, PDX, and XOS was involved in the construction of protein networks during fermentation, promoting a viscous and more elastic gel structure, due to the enhanced protein-water interactions. This resulted in a significant increase (
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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.