ArticleFrontiers in microbiology2024
Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages.
Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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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
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Who cites it
8 citing papers in PubMed.
- Trial
- Soybean Hull Fermentation Into Tempe Modifies Dietary Fibre Composition and Improves In Vitro Antidiabetic Properties.Journal of food science · 2026Article
- Oligosaccharide prebiotics in functional foods and therapeutics: innovations and challenges.3 Biotech · 2026Review
- Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives.Food science & nutrition · 2026Review
- Soy and the gut microbiome: a bi-directional relationship shaping nutrition and health.European journal of nutrition · 2026Review
- The Influence of Polysaccharides on the Textural Properties and Water Retention Capacity of Animal-Plant Dual-Protein Gels.Gels (Basel, Switzerland) · 2025Article
- Multi-target Effects of Short-Chain Fatty Acids for Obesity-Related Asthma: Interventional Potential and Challenges.Clinical reviews in allergy & immunology · 2025Review
- Polymeric rumen-stable delivery systems for delivering nutricines.Open veterinary journal · 2025Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: The food and beverage industry has shown a growing interest in plant-based beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosaccharides, and saponins, among other ingredients. Because of its high nutritive value and versatility, soy milk has gained a lot of attention as a functional food. Methods: The present work aims to explore the prebiotic properties and gastrointestinal tolerance potential of new formulations of soy milk-derived drinks to be fermented with riboflavin-producing probiotic Results and discussion: The soy milk co-fermented beverage showed highest PAS (1.24 ± 0.02) followed by soy milk beverages fermented with
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Registered trials
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