Biofunctionality of Probiotic Soy Yoghurt

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Biofunctionality of Probiotic Soy Yoghurt"
written by Shilpa Vij, Subrota Hati, Deepika Yadav,
published by Food and Nutrition Sciences, Vol.2 No.5, 2011

has been cited by the following article(s):

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[1]	Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides Food Science and Technology International, 2024 DOI:10.1177/10820132231226257

[2]	Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides Food Science and Technology International, 2024 DOI:10.1177/10820132231226257

[3]	Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics International Journal of Food Science, 2022 DOI:10.1155/2022/5898537

[4]	Bioactivity of Organic Fermented Soymilk as Next-Generation Prebiotic/Probiotics Mixture Fermentation, 2022 DOI:10.3390/fermentation8100513

[5]	Determination of Some Quality Characteristics and Rheological Properties of Yoghurts Made Using Cow Milk and Soy Drink Mixture Enriched with Pomegranate Peel Extract Tarım Bilimleri Dergisi, 2022 DOI:10.15832/ankutbd.1015063

[6]	Probiotic Beverages 2021 DOI:10.1016/B978-0-12-818588-9.00013-9

[7]	Effect of Differents Cowmilk and Soymilk (soy yogurt) Formulation on Blood Glucose Level and Glut4 Gene Expression in Rats Soleus Muscle Pakistan Journal of Biological Sciences, 2020 DOI:10.3923/pjbs.2020.1607.1613

[8]	Antioxidant and Hypocholesterolemic Properties of Functional Soy Yogurts Fortified with ω‐3 and ω‐6 Polyunsaturated Fatty Acids in Balb/c Mice European Journal of Lipid Science and Technology, 2019 DOI:10.1002/ejlt.201800397

[9]	Antioxidant and Hypocholesterolemic Properties of Functional Soy Yogurts Fortified with ω‐3 and ω‐6 Polyunsaturated Fatty Acids in Balb/c Mice European Journal of Lipid Science and Technology, 2019 DOI:10.1002/ejlt.201800397

[10]	Antioxidant and Hypocholesterolemic Properties of Functional Soy Yogurts Fortified with ω‐3 and ω‐6 Polyunsaturated Fatty Acids in Balb/c Mice European Journal of Lipid Science and Technology, 2019 DOI:10.1002/ejlt.201800397

[11]	Effect of Fruit Lemon Juice Addition to The Content of Protein, Fat, Lactose and Probiotic on Soy Yogurt Journal of Physics: Conference Series, 2017 DOI:10.1088/1742-6596/812/1/012024

[12]	Bioactive Molecules in Food Reference Series in Phytochemistry, 2017 DOI:10.1007/978-3-319-54528-8_4-1

[13]	Optimization of Fermentation Conditions for Probiotic Soy Yoghurt Using Response Surface Methodology Journal of Food Processing and Preservation, 2015 DOI:10.1111/jfpp.12415

[14]	The Effects of Probiotic Soymilk Fortified with Omega-3 on Blood Glucose, Lipid Profile, Haematological and Oxidative Stress, and Inflammatory Parameters in Streptozotocin Nicotinamide-Induced Diabetic Rats Journal of Diabetes Research, 2015 DOI:10.1155/2015/696372

[15]	Microbiological, Physicochemical, and Antioxidant Properties of Plain Yogurt and Soy Yogurt The Korean Journal of Microbiology, 2013 DOI:10.7845/kjm.2013.3074

[16]	Development of a Soy-Based Synbiotic Beverage Food and Nutrition Sciences, 2012 DOI:10.4236/fns.2012.38148

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