Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study

Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties

(2022) Kai Huang et al.   Food Bioscience

Development of plant-based yogurt

(2022) Nehaa Baskar et al.   Foods and Raw Materials

Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt

(2022) Jiaxin Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design

(2021) Alev Yüksel Aydar et al.   Journal of Food Measurement and Characterization

Development of vegan kefir fortified with Spirulina platensis

(2021) Didem Sözeri Atik et al.   Food Bioscience

A new functional kefir fermented beverage obtained from fruit and vegetable juice: Development and characterization

(2021) Jorge Luís Paredes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties

(2021) Ulisa Pachekrepapol et al.   International Journal of Gastronomy and Food Science

Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts

(2020) Nadia Grasso et al.   Foods

Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium

(2020) Fidelis Azi et al.   FOOD CHEMISTRY

Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics

(2019) Rui Li et al.   Foods

Pulses and food security: Dietary protein, digestibility, bioactive and functional properties

(2019) Sílvia M.F. Bessada et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development and characterization of a soymilk Kefir-based functional beverage

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

Development and characterization of a soymilk Kefir-based functional beverage

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

Use of kombucha consortium to transform soy whey into a novel functional beverage

(2018) Chuanhai Tu et al.   Journal of Functional Foods

Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology

(2018) Malihe Mousavi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt

(2017) Nicoletta A. Miele et al.   JOURNAL OF DAIRY SCIENCE

Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components

(2017) Xin Rui et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in antioxidant and antiinflammatory activity of black bean ( Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion

(2016) Lidia López-Barrios et al.   FOOD CHEMISTRY

Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

(2016) Ren-You Gan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties

(2016) Manhal Yousseef et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt

(2016) Nadia Innocente et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemometric dissimilarity in nutritive value of popularly consumed Nigerian brown and white common beans

(2015) Oluwasayo Kehinde Moyib et al.   FOOD CHEMISTRY

Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6

(2015) Han Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6

(2015) Yu Xiao et al.   Journal of Functional Foods

Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria

(2015) Xin Rui et al.   Food & Function

Optimization of Fermentation Conditions for Probiotic Soy Yoghurt Using Response Surface Methodology

(2014) Sangita Bansal et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Adaptation of the AOAC 2011.25 Integrated Total Dietary Fiber Assay To Determine the Dietary Fiber and Oligosaccharide Content of Dry Edible Beans

(2013) Adrienne E. Kleintop et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of seabuckthorn fruit yogurt formulation using response surface methodology

(2013) Meenakshisundaram Selvamuthukumaran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Competition mechanisms of lactic acid bacteria and bifidobacteria: Fermentative metabolism and colonization

(2013) Raquel Tabasco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties

(2012) F. Zare et al.   Food and Bioprocess 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

Microbial, physical and sensory properties of yogurt supplemented with lentil flour

(2011) F. Zare et al.   FOOD RESEARCH INTERNATIONAL

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

(2011) F. Zare et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.)

(2009) R. Campos-Vega et al.   JOURNAL OF FOOD SCIENCE