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A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction.
Ren HB, Feng BL, Liu HY, Wang YT, Zhang HT, Li ZL, Meng L, Zhang JJ, Bai XS, Gao F, Wang ZP, Luo BW, Chen XL, Song HJ, Yan XX, Zhao JY, Zhang YH. Ren HB, et al. Food Chem X. 2024 Feb 27;22:101259. doi: 10.1016/j.fochx.2024.101259. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38444556 Free PMC article.
211 results