Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)

Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture

(2019) Zhihua Pang et al.   FOOD RESEARCH INTERNATIONAL

Gut microbiota and short chain fatty acid composition as affected by legume type and processing methods as assessed by simulated in vitro digestion assays

(2019) Yuxiang Chen et al.   FOOD CHEMISTRY

Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities

(2018) Saber Amiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The protective effects of probiotic-fermented soymilk on high-fat diet-induced hyperlipidemia and liver injury

(2017) Xiao-lei Zhang et al.   Journal of Functional Foods

Innovative Soaking and Grinding Methods and Cooking Affect the Retention of Isoflavones, Antioxidant and Antiproliferative Properties in Soymilk Prepared from Black Soybean

(2016) Yingying Tan et al.   JOURNAL OF FOOD SCIENCE

Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

(2016) B.N.P. Sah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Particle formation and gelation of soymilk: Effect of heat

(2016) Xingyun Peng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures

(2015) Xingyun Peng et al.   FOOD HYDROCOLLOIDS

Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria

(2014) E. Mani-López et al.   JOURNAL OF DAIRY SCIENCE

Importance of biofilm age and growth medium on the viability of probiotic capsules containing Lactobacillus rhamnosus GG biofilm

(2014) Tie Yi Kiew et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

(2014) Chengcheng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cholesterol reduction mechanisms and fatty acid composition of cellular membranes of probiotic Lactobacilli and Bifidobacteria

(2014) Fatemeh Miremadi et al.   Journal of Functional Foods

Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone

(2013) A. Grygorczyk et al.   FOOD CHEMISTRY

Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

(2012) P.H.P. Prasanna et al.   FOOD RESEARCH INTERNATIONAL

Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber

(2012) A.P. Espírito-Santo et al.   FOOD RESEARCH INTERNATIONAL

Off-Flavor Related Volatiles in Soymilk As Affected by Soybean Variety, Grinding, and Heat-Processing Methods

(2012) Yan Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potentials of Exopolysaccharides from Lactic Acid Bacteria

(2011) Seema Patel et al.   INDIAN JOURNAL OF MICROBIOLOGY

Impact of Bifidobacterium animalis subsp. lactis BB-12 and, Lactobacillus acidophilus LA-5-containing yoghurt, on fecal bacterial counts of healthy adults

(2011) Patricia Savard et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Probiotic lactobacilli and bifidobacteria in a fermented milk product with added fruit preparation reduce antibiotic associated diarrhea and Helicobacter pylori activity

(2011) Michael de Vrese et al.   JOURNAL OF DAIRY RESEARCH

Comparative Studies on the Chemical and Cell-Based Antioxidant Activities and Antitumor Cell Proliferation Properties of Soy Milk Manufactured by Conventional and Commercial UHT Methods

(2010) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C

(2009) DANIELA M SACCARO et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Study of Calcium−Soy Protein Interactions by Isothermal Titration Calorimetry and pH Cycle

(2009) Latha-Selvi Canabady-Rochelle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

(2008) N.S. Cruz et al.   FOOD HYDROCOLLOIDS