ArticleFoods (Basel, Switzerland)2024
Preparation of Soybean Fiber/Sodium Alginate Microgel and Its Application in Low-Fat Yogurt.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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
1 citing paper in PubMed.
- Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat Systems.Comprehensive reviews in food science and food safety · 2026Review
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Authors and funding
5 authors.
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Abstract
This study investigates the oral processing characteristics and application of soybean fiber and sodium alginate microgel in enhancing the texture and sensory attributes of low-fat yogurt. By combining soybean fiber with sodium alginate, a stable composite microgel system was developed with a uniform particle-size distribution. Oral lubrication performance was assessed by evaluating particle size, texture, friction coefficient and rheological properties, providing insights into how microgels improve food lubricity. The results showed that adding soybean fiber/sodium alginate microgel to low-fat yogurt significantly enhanced lubrication, texture and sensory quality compared to standard low-fat yogurt. The yogurt sample containing 2 wt% microgel achieved optimal sensory results, improving hardness and adhesiveness. This study suggests that soybean fiber/sodium alginate microgel offer a promising strategy for enhancing the sensory quality in low-fat dairy products, supporting healthier food innovations.
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