The Physicochemical, Sensory, and Functional Properties of Yogurt Containing Millet and Milk.

Hui Wang, Yingyu Zhang, Yuxuan Han, Jiaxin Hou, Yingjun Zuo, Yan Li, Hua Wu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

Modulating protein-polysaccharide gel networksFood chemistry: X · 2026
Article
Functional Yogurt Enriched withMolecules (Basel, Switzerland) · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Hui WangBeijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Yingyu ZhangSchool of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China.

Yuxuan HanSchool of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China.

Jiaxin HouBeijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Yingjun ZuoBeijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Yan LiBeijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Hua WuSchool of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China.ORCID 0000-0002-6916-1596

Funding

Key R & D program of Ningxia Hui Autonomous Region No.2024BEE02022the earmarked fund for CARS CARS 36

6 · The paper itself

Abstract

With growing consumer demand for functional dairy products, developing yogurts enriched with natural bioactive ingredients has become a research focus. Millet, a traditional cereal rich in polyphenols and dietary fiber, remains understudied in fermented dairy applications. This study evaluated the physicochemical properties, sensory quality, and functional activities of yogurt co-fermented with millet. Millet liquid, pre-treated through gelatinization and α-amylase liquefaction, was co-fermented with milk at addition ratios of 40% and 60% (

Indexed as

anti-inflammatory activityantioxidant activityco-fermentationmilletyogurt

Identifiers

PMID41154026

DOI10.3390/foods14203491

PMCPMC12564760

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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.