Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt

This study investigated the effect of oat β-glucan as a fat substitute on the structure formation, texture, and sensory properties of pea protein yogurt. The results showed that the incorporation of 0.5% β-glucan significantly accelerated the lactic acid bacteria-induced fermentation, with the time...

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Detalles Bibliográficos
Autores principales: Zhao, Peiyao, Li, Nana, Chen, Lingyun, Guo, Yahong, Huang, Yatao, Tong, Litao, Wang, Lili, Fan, Bei, Wang, Fengzhong, Liu, Liya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096348/
https://www.ncbi.nlm.nih.gov/pubmed/37049830
http://dx.doi.org/10.3390/molecules28073067

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096348/
https://www.ncbi.nlm.nih.gov/pubmed/37049830
http://dx.doi.org/10.3390/molecules28073067

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