Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Synbiotic sheep milk ice cream reduces chemically induced mouse colon carcinogenesis

(2021) Celso F. Balthazar et al.   JOURNAL OF DAIRY SCIENCE

Palatable disruption: the politics of plant milk

(2020) Nathan Clay et al.   AGRICULTURE AND HUMAN VALUES

Bone‐protective effects of Lactobacillus plantarum B719‐fermented milk product

(2020) Chul Sang Lee et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Milk products fermented by Lactobacillus strains modulate the gut-bone axis in an ovariectomised murine model

(2020) Ju Young Eor et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Proteomic Characterisation of Lupin (Lupinus angustifolius) Milk as Influenced by Extraction Techniques, Seed Coat and Cultivars

(2020) Nadia Al-Saedi et al.   MOLECULES

Probiotic: conceptualization from a new approach

(2020) Fatemeh Zendeboodi et al.   Current Opinion in Food Science

Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components

(2020) Guilherme Mamede Costa et al.   JOURNAL OF SENSORY STUDIES

Effects of soy milk consumption on gut microbiota, inflammatory markers, and disease severity in patients with ulcerative colitis: a study protocol for a randomized clinical trial

(2020) Omid Sadeghi et al.   Trials

An insight into the anticancer effects of fermented foods: A review

(2020) Seyma Sehadet Tasdemir et al.   Journal of Functional Foods

Plant-based milk substitutes as emerging probiotic carriers

(2020) Dissanayake MD Rasika et al.   Current Opinion in Food Science

Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage

(2019) Carolina Saori Ishii Mauro et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii

(2019) Elena Hadjimbei et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks

(2019) Jessica Ryan et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

(2019) Muzi Tangyu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns

(2019) Anna Aleena Paul et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks

(2019) Juliana Nunes Lucatto et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?

(2019) L.C. Grom et al.   JOURNAL OF DAIRY SCIENCE

Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks

(2019) Agnieszka Szparaga et al.   Sustainability

Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria

(2019) Laura Maria BRUNO et al.   Food Science and Technology

Application of fermented soya as a bacterial starter for production of fermented milk

(2019) Jurate Slapkauskaite et al.   CZECH JOURNAL OF FOOD SCIENCES

Development and characterization of a soymilk Kefir-based functional beverage

(2018) Camilla Fernanda Godinho da SILVA et al.   Food Science and Technology

Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

(2018) Stephanie Jeske et al.   FOOD RESEARCH INTERNATIONAL

Development and characterization of a soymilk Kefir-based functional beverage

(2018) Camilla Fernanda Godinho da SILVA et al.   Food Science and Technology

Potential non-dairy probiotic products – A healthy approach

(2018) Anil Panghal et al.   Food Bioscience

An insight into the health benefits of fermented soy products

(2018) Muthukumaran Jayachandran et al.   FOOD CHEMISTRY

Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions

(2018) Sunantha Ketnawa et al.   Journal of Functional Foods

How well do plant based alternatives fare nutritionally compared to cow’s milk?

(2017) Sai Kranthi Vanga et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of the effect of soymilk fermented by a riboflavin-producing Lactobacillus plantarum strain in a murine model of colitis

(2017) R. Levit et al.   Beneficial Microbes

Probiotic Soy Milk Consumption and Renal Function Among Type 2 Diabetic Patients with Nephropathy: a Randomized Controlled Clinical Trial

(2017) Maryam Miraghajani et al.   Probiotics and Antimicrobial Proteins

Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk

(2017) Subrota Hati et al.   Probiotics and Antimicrobial Proteins

Fermentation of soymilk by yoghurt and bifidobacteria strains

(2016) Š. Horáčková et al.   CZECH JOURNAL OF FOOD SCIENCES

Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream

(2016) Fatemeh Aboulfazli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of process conditions for developing yoghurt like probiotic product from peanut

(2016) Sangita Bansal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of coconut milk alone or supplementation with pyridoxine in tris-extenders on viability of buck spermatozoa during vitrification

(2016) J.O. Daramola et al.   SMALL RUMINANT RESEARCH

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

(2016) Xia Xiudong et al.   PeerJ

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

(2015) Outi Elina Mäkinen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert

(2015) Fatemeh Aboulfazli et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

(2015) Fatemeh Aboulfazli et al.   International Journal of Food Engineering

Phytochemical composition and bioactivities of lupin: a review

(2015) Muhammad K. Khan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fermentation characteristics and angiotensin I-converting enzyme–inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk

(2015) Jicheng Wang et al.   JOURNAL OF DAIRY SCIENCE

Evaluation of Physicochemical Traits, Sensory Properties and Survival ofLactobacillus caseiin Fermented Soy-Based Ice Cream

(2015) Aziz Homayouni et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Optimization of a novel coconut milk supplemented dahi - a fermented milk product of Indian subcontinent

(2015) Shana et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Peanuts as functional food: a review

(2015) Shalini S. Arya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

(2015) Fatemeh Aboulfazli et al.   International Journal of Food Engineering

Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk

(2014) Mohamed O. Elsamani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk

(2012) Shalini Mishra et al.   Food and Bioprocess Technology

Harry Belafonte and the secret proteome of coconut milk

(2011) Alfonsina D'Amato et al.   Journal of Proteomics

Lupin protein compared to casein lowers the LDL cholesterol:HDL cholesterol-ratio of hypercholesterolemic adults

(2009) Kristin Weiße et al.   EUROPEAN JOURNAL OF NUTRITION

Effect of prebiotics on viability and growth characteristics of probiotics in soymilk

(2009) Siok-Koon Yeo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activity and bioactive compounds of ten Portuguese regional and commercial almond cultivars

(2008) João C.M. Barreira et al.   FOOD AND CHEMICAL TOXICOLOGY