Physicochemical, textural, and sensorial properties of soy yogurt as affected by addition of low acyl gellan gum

HIGHLIGHTS

• who: Xiao Kong and colleagues from the Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China have published the research work: Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum, in the Journal: Gels 2022, 453 of /2022/
• what: This study aimed to construct multiple network composite gel by adding low acyl gellan gum (LAG) to improve the stability. Based on superior gel properties, stability, and nutritional values of LAG and soy yogurt, the main . . .
  

   

  

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