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Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/cche.10204openalex-snapshot
Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality
inferredcites →https://doi.org/10.1007/978-1-4899-7662-8openalex-snapshot
Functional Properties of Traditional Foods
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Horchata de Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive, and Functional Attributes
inferredcites →https://doi.org/10.1007/s13197-016-2328-3openalex-snapshot
Plant-based milk alternatives an emerging segment of functional beverages: a review
inferredcites →https://doi.org/10.1007/s13197-017-2915-yopenalex-snapshot
How well do plant based alternatives fare nutritionally compared to cow’s milk?
inferredcites →https://doi.org/10.1016/c2017-0-02375-3openalex-snapshot
Production and Management of Beverages
inferredcites →https://doi.org/10.1016/c2017-0-02389-3openalex-snapshot
Preservatives and Preservation Approaches in Beverages
inferredcites →https://doi.org/10.1016/j.appet.2015.08.041openalex-snapshot
Standardized food images: A photographing protocol and image database
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106373openalex-snapshot
Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour
inferredcites →https://doi.org/10.1016/j.foodres.2017.07.022openalex-snapshot
Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications
inferredcites →https://doi.org/10.1016/j.foodres.2021.110363openalex-snapshot
Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables
inferredcites →https://doi.org/10.1016/j.foodres.2022.111648openalex-snapshot
An investigation into consumer perception and attitudes towards plant-based alternatives to milk
inferredcites →https://doi.org/10.1016/j.foodres.2022.111830openalex-snapshot
Impact of the fortification of a rice beverage with different calcium and iron sources on calcium and iron bioaccessibility
inferredcites →https://doi.org/10.1016/j.fufo.2021.100049openalex-snapshot
Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis
inferredcites →https://doi.org/10.1016/j.idairyj.2009.08.003openalex-snapshot
Functional and speciality beverage technology
inferredcites →https://doi.org/10.1016/j.idairyj.2018.07.018openalex-snapshot
Nutrient density and nutritional value of milk and plant-based milk alternatives
inferredcites →https://doi.org/10.1016/j.ifset.2011.07.015openalex-snapshot
Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes
inferredcites →https://doi.org/10.1016/j.ifset.2021.102760openalex-snapshot
Plant-based beverages: Ecofriendly technologies in the production process
inferredcites →https://doi.org/10.1016/j.jff.2020.103975openalex-snapshot
Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects
inferredcites →https://doi.org/10.1016/j.lwt.2015.03.094openalex-snapshot
Low glycemic index and increased protein content in a novel quinoa milk
inferredcites →https://doi.org/10.1016/s0271-5317(03)00100-3openalex-snapshot
Bioavailability of calcium is equivalent from milk fortified with either calcium carbonate or milk calcium in growing male rats
inferredcites →https://doi.org/10.1023/a:1007972428849openalex-snapshot
Microbial and Biochemical Changes Occurring During Production of masvusvu and mangisi, traditional Zimbabwean beverages
inferredcites →https://doi.org/10.1080/10408398.2012.761950openalex-snapshot
Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products
inferredcites →https://doi.org/10.1080/10408398.2019.1657062openalex-snapshot
Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review
inferredcites →https://doi.org/10.1080/10408398.2019.1674243openalex-snapshot
Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns
inferredcites →https://doi.org/10.1080/10942912.2022.2071295openalex-snapshot
Rice grain quality parameters and determination tools: a review on the current developments and future prospects
inferredcites →https://doi.org/10.1081/fri-120003416openalex-snapshot
Boza: A lactic acid fermented cereal beverage as a traditional Turkish food
inferredcites →https://doi.org/10.1093/ajcn/77.6.1379openalex-snapshot
Serum lipid response to the graduated enrichment of a Step I diet with almonds: a randomized feeding trial
inferredcites →https://doi.org/10.1093/jn/135.10.2379openalex-snapshot
Calcium Bioavailability of Calcium Carbonate Fortified Soymilk Is Equivalent to Cow's Milk in Young Women
inferredcites →https://doi.org/10.1093/jn/136.12.2987openalex-snapshot
Almonds Decrease Postprandial Glycemia, Insulinemia, and Oxidative Damage in Healthy Individuals
inferredcites →https://doi.org/10.1093/nutrit/nuw002openalex-snapshot
Coconut oil consumption and cardiovascular risk factors in humans
inferredcites →https://doi.org/10.1111/j.1472-765x.2012.03278.xopenalex-snapshot
Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection
inferredcites →https://doi.org/10.1590/fst.101321openalex-snapshot
Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics
inferredcites →https://doi.org/10.17533/udea.rfnsp.v34n2a12openalex-snapshot
Bacillus cereus un patógeno importante en el control microbiológico de los alimentos
inferredcites →https://doi.org/10.3389/fnut.2022.988707openalex-snapshot
Comparison of nutritional composition between plant-based drinks and cow’s milk
inferredcites →https://doi.org/10.3390/foods9030288openalex-snapshot
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
inferredcites →https://doi.org/10.3390/foods9121784openalex-snapshot
In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives
inferredcites →https://doi.org/10.3390/nu13030842openalex-snapshot
International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages
inferredcites →https://doi.org/10.7455/ijfs/3.1.2014.a9openalex-snapshot
Vegetable milks and their fermented derivative products
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4782217openalex-extracted
The Effect of Ph Shifting on the Calcium-Fortified Plant-Based Milk with Chickpea Protein
inferred← citeshttps://doi.org/10.1007/978-981-95-1217-1_8openalex-snapshot
Plant-Based Approach for Nutrient Enhancement and Quality Assurance in Food
inferred← citeshttps://doi.org/10.1007/s11483-024-09908-9openalex-snapshot
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
inferred← citeshttps://doi.org/10.1016/b978-0-443-16017-2.00019-xopenalex-snapshot
Plant based ingredients in infant food formulations: intolerance management and gut health enhancement
inferred← citeshttps://doi.org/10.1016/b978-0-443-36536-2.00003-xopenalex-snapshot
Preservation of quality and microbial characteristics of plant-based beverages
inferred← citeshttps://doi.org/10.1016/j.fct.2024.115082openalex-snapshot
Effects of a Cyperus esculentus L. plant-based beverage on FVB/n female mice
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140623openalex-snapshot
The effect of pH shifting on the calcium-fortified milk analogue with chickpea protein
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146562openalex-snapshot
Impact of fermentation and in vitro gastrointestinal digestion on the bioaccessibility of phytochemicals and antioxidant capacity of tiger nut, carob and rice beverages
inferred← citeshttps://doi.org/10.1016/j.fufo.2025.100625openalex-snapshot
Valuing consumer preferences and motivations for plant-based beverages: A CUB model analysis
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2026.111827openalex-snapshot
Weissella cibaria strains: From selection of riboflavin-overproducing mutants to application for plant-based beverage fermentation
inferred← citeshttps://doi.org/10.1021/acsomega.4c08044openalex-snapshot
Chemical, Physical, Microbial, and Sensory Properties of Innovative Sesame Milk Kefir, Focusing on the Ultrastructure of Kefir Grains
inferred← citeshttps://doi.org/10.1093/ijfood/vvaf040openalex-snapshot
Development of chickpea beverages through enzymatic treatments: from rapid visco analyser to pilot plant production
inferred← citeshttps://doi.org/10.1111/1750-3841.71189openalex-snapshot
Predicting Microbial Growth Dynamics in Commercial Cocoa‐Flavored Plant‐Based Milk Alternatives
inferred← citeshttps://doi.org/10.1111/1750-3841.71207openalex-snapshot
Development and Satiety Effect of a High‐Protein Plant‐Based Beverage From Cashew Nut ( Anacardium occidentale L.) Byproducts: A Crossover Randomized Trial
inferred← citeshttps://doi.org/10.1111/ijcs.70211openalex-snapshot
Consumers Preferences for Presence‐Focused Nutrition Claims in China
inferred← citeshttps://doi.org/10.1111/jtxs.12846openalex-snapshot
Perspective on oral processing of plant‐based beverages
inferred← citeshttps://doi.org/10.1111/jtxs.12858openalex-snapshot
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development
inferred← citeshttps://doi.org/10.1515/opag-2022-0362openalex-snapshot
Knowledge about consumption of milk: Study involving consumers from two European Countries – France and Portugal
inferred← citeshttps://doi.org/10.3389/finmi.2026.1888197openalex-snapshot
Novel functional macadamia nuts (Macadamia integrifolia) beverage: omega-3 and probiotic lactobacilli incorporated into alginate edible coatings
inferred← citeshttps://doi.org/10.3390/colloids10030035openalex-snapshot
Colloidal Stability and Lipid-Lowering Effects of Fermented Cyclocarya paliurus-Based Tea Beverages
inferred← citeshttps://doi.org/10.3390/foods13060844openalex-snapshot
Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
inferred← citeshttps://doi.org/10.3390/foods13081237openalex-snapshot
A Healthy Brazil Nut Beverage with Opuntia stricta var. dillenii Green Extract: Beverage Stability and Changes in Bioactives and Antioxidant Activity during Cold Storage
inferred← citeshttps://doi.org/10.3390/foods14091447openalex-snapshot
Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation
inferred← citeshttps://doi.org/10.3390/molecules29174092openalex-snapshot
Rapid Assessment of Metabolomic Fingerprinting of Recycled Sunflower By-Products via DART-HRMS
inferred← citeshttps://doi.org/10.3390/plants12193345openalex-snapshot
Insights and Perspectives on Plant-Based Beverages
inferred← citeshttps://doi.org/10.3390/polym16172402openalex-snapshot
Advancements in Gellan Gum-Based Films and Coatings for Active and Intelligent Packaging
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