On the public citation graph

Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt

https://doi.org/10.1111/jfpp.15092
0 signed · 84 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1006/fmic.2002.0506openalex-snapshot
Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks
inferredcites →https://doi.org/10.1007/bf02523418openalex-snapshot
Mechanism of physical modification of insoluble soy protein concentrate
inferredcites →https://doi.org/10.1007/bf02818784openalex-snapshot
Specific growth rate of bifidobacteria cultured on different sugars
inferredcites →https://doi.org/10.1007/s13197-011-0474-1openalex-snapshot
Cereal based functional food of Indian subcontinent: a review
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/10.1016/b0-12-227055-x/00776-8openalex-snapshot
MICROFLORA OF THE INTESTINE | Probiotics
inferredcites →https://doi.org/10.1016/b978-0-12-384947-2.00642-5openalex-snapshot
Soy Beans: Properties and Analysis
inferredcites →https://doi.org/10.1016/b978-0-12-809762-5.00016-4openalex-snapshot
Lactose Intolerance
inferredcites →https://doi.org/10.1016/j.anifeedsci.2006.04.011openalex-snapshot
Soy oligosaccharides in vitro fermentation characteristics and its effect on caecal microorganisms of young broiler chickens
inferredcites →https://doi.org/10.1016/j.carbpol.2006.11.009openalex-snapshot
Acid gelation of gellan: Effect of final pH and heat treatment conditions
inferredcites →https://doi.org/10.1016/j.ctim.2019.02.020openalex-snapshot
Effect of soy milk consumption on glycemic status, blood pressure, fibrinogen and malondialdehyde in patients with non-alcoholic fatty liver disease: a randomized controlled trial
inferredcites →https://doi.org/10.1016/j.foodcont.2020.107474openalex-snapshot
Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)
inferredcites →https://doi.org/10.1016/j.foodhyd.2004.04.011openalex-snapshot
Relationship between structural changes and functional properties of soy protein isolates–carrageenan systems
inferredcites →https://doi.org/10.1016/j.foodres.2012.11.016openalex-snapshot
Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains
inferredcites →https://doi.org/10.1016/j.idairyj.2005.10.008openalex-snapshot
Effect of acidification on the activity of probiotics in yoghurt during cold storage
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2006.12.015openalex-snapshot
Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation
inferredcites →https://doi.org/10.1016/j.jff.2017.01.002openalex-snapshot
The protective effects of probiotic-fermented soymilk on high-fat diet-induced hyperlipidemia and liver injury
inferredcites →https://doi.org/10.1016/j.lwt.2005.07.013openalex-snapshot
Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt
inferredcites →https://doi.org/10.1016/j.lwt.2018.12.023openalex-snapshot
Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology
inferredcites →https://doi.org/10.1016/s0141-8130(97)00061-5openalex-snapshot
Physico-chemical properties of carrageenan gels in presence of various cations
inferredcites →https://doi.org/10.1016/s0168-1605(02)00224-6openalex-snapshot
Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food
inferredcites →https://doi.org/10.1016/s0168-1605(98)00005-1openalex-snapshot
Characterization of Bifidobacterium strains for use in soymilk fermentation
inferredcites →https://doi.org/10.1016/s0268-005x(02)00049-8openalex-snapshot
Use of amidated low methoxyl pectin to produce fish restructured products
inferredcites →https://doi.org/10.1016/s0740-0020(02)00125-9openalex-snapshot
Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria
inferredcites →https://doi.org/10.1016/s0963-9969(98)00039-8openalex-snapshot
Bifidobacteria fermentation of soybean milk
inferredcites →https://doi.org/10.1016/s1466-8564(00)00020-5openalex-snapshot
Effects of ultrasound on milk homogenization and fermentation with yogurt starter
inferredcites →https://doi.org/10.1021/jf025642fopenalex-snapshot
Isoflavone-Free Soy Protein Prepared by Column Chromatography Reduces Plasma Cholesterol in Rats
inferredcites →https://doi.org/10.1080/10942912.2011.583705openalex-snapshot
Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase
inferredcites →https://doi.org/10.1111/1750-3841.14412openalex-snapshot
Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd
inferredcites →https://doi.org/10.1111/ijfs.13230openalex-snapshot
Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage
inferredcites →https://doi.org/10.1111/j.1365-2036.2007.03557.xopenalex-snapshot
Review article: lactose intolerance in clinical practice – myths and realities
inferredcites →https://doi.org/10.1111/j.1365-2621.1993.tb03233.xopenalex-snapshot
Bacterial Growth and Volatile Compounds in Yoghurt‐Type Products from Soymilk Containing Bifidobacterium ssp
inferredcites →https://doi.org/10.1111/j.1365-2621.2005.tb09023.xopenalex-snapshot
Formation of Soy Protein Isolate Cold‐set Gels: Protein and Salt Effects
inferredcites →https://doi.org/10.1111/j.1471-0307.2004.00142.xopenalex-snapshot
Cultured dairy products: an overview of their gelation and texture properties
inferredcites →https://doi.org/10.1111/j.1753-4887.2005.tb00141.xopenalex-snapshot
Soybean Foods and Their Benefits: Potential Mechanisms of Action
inferredcites →https://doi.org/10.1111/jfpp.14361openalex-snapshot
Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt
inferredcites →https://doi.org/10.1111/jtxs.12449openalex-snapshot
Type of starter culture influences on structural and sensorial properties of low protein fermented gels
inferredcites →https://doi.org/10.1186/2193-1801-2-250openalex-snapshot
Research on soybean curd coagulated by lactic acid bacteria
inferredcites →https://doi.org/10.1201/9781420082081openalex-snapshot
Development and Manufacture of Yogurt and Other Functional Dairy Products
inferredcites →https://doi.org/10.1201/9781439822159openalex-snapshot
Soy Protein Products
inferredcites →https://doi.org/10.3136/fstr.7.8openalex-snapshot
Recent Progress in Research and Technology on Soybeans
inferredcites →https://doi.org/10.3168/jds.s0022-0302(00)74953-8openalex-snapshot
Probiotic Bacteria: Selective Enumeration and Survival in Dairy Foods
inferredcites →https://doi.org/10.3746/pnf.2013.18.1.045openalex-snapshot
Physicochemical and Sensory Properties of Yogurt Supplemented with Corni fructus during Storage
inferredcites →https://doi.org/10.5281/zenodo.1077071openalex-snapshot
Comparison Of Nutritional And Chemical Parameters Of Soymilk And Cow Milk
inferredcites →https://doi.org/10.5897/ajb2007.000-2126openalex-snapshot
Effect of different stabilizers on acceptability and shelf- stability of soy-yoghurt

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.4761184openalex-extracted
Co-Fermentation by Selected Lactic Acid Bacteria Reduces Immunoreactivity of Peanut and Enhances its Physicochemical and Sensory Attributes
inferred← citeshttps://doi.org/10.1002/fbe2.70060openalex-snapshot
Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes
inferred← citeshttps://doi.org/10.1002/fsn3.2551openalex-snapshot
The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder
inferred← citeshttps://doi.org/10.1007/978-3-032-19713-9_16openalex-snapshot
Nutritional and Health Aspects of Plant-Based Milk Analogs
inferred← citeshttps://doi.org/10.1007/s42770-024-01330-0openalex-snapshot
Characterization of a symbiotic beverage based on water-soluble soybean extract fermented by Lactiplantibacillus plantarum ATCC 8014
inferred← citeshttps://doi.org/10.1007/s44187-026-00910-3openalex-snapshot
Soymilk as a sustainable nutritional alternative to cow’s milk in South Ethiopia
inferred← citeshttps://doi.org/10.1016/b978-0-323-89908-6.00006-6openalex-snapshot
Probiotics and bioactive metabolite production
inferred← citeshttps://doi.org/10.1016/b978-0-443-28890-6.00008-4openalex-snapshot
Plant-based yogurt alternatives: Formulation, processing, and quality attributes
inferred← citeshttps://doi.org/10.1016/b978-0-443-29835-6.00013-7openalex-snapshot
The economy of probiotics in drugs, supplements, and foods, and the future trend
inferred← citeshttps://doi.org/10.1016/j.afres.2024.100450openalex-snapshot
Influence of banana powder on proximate composition, physicochemical and rheological properties of soy yoghurt
inferred← citeshttps://doi.org/10.1016/j.bcab.2024.103060openalex-snapshot
Physico-chemical and organoleptic evaluation of probiotic plant-milk yogurt-type beverages as a functional alternative to dairy yogurts
inferred← citeshttps://doi.org/10.1016/j.fbio.2023.102527openalex-snapshot
Application of kombucha combined with fructo-oligosaccharides in soy milk: Colony composition, antioxidant capacity, and flavor relationship
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104408openalex-snapshot
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.105363openalex-snapshot
Development of plant-based yogurt from munguba (Pachira aquatica) seeds: Stability and predictive growth of lactic acid cultures
inferred← citeshttps://doi.org/10.1016/j.focha.2024.100830openalex-snapshot
Plant-based milk substitutes as probiotic vehicles: Health effect and survival, a review
inferred← citeshttps://doi.org/10.1016/j.fochx.2022.100332openalex-snapshot
Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage
inferred← citeshttps://doi.org/10.1016/j.fochx.2026.103967openalex-snapshot
Development of phage-resistant Lactiplantibacillus plantarum IMAU10120-1 and study on the flavor of its fermented soymilk
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.147910openalex-snapshot
Influence of protein ratios on flavor characteristics of soybean-wheat co-precipitated protein extrudates
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.151093openalex-snapshot
Plant-based yogurt systems: Mechanistic links from fermentability to quality and bioactivity
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110797openalex-snapshot
Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111840openalex-snapshot
Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111221openalex-snapshot
Use of natural plant extracts as a novel microbiological quality indicator in raw milk: An alternative for resazurin dye reduction method
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.113030openalex-snapshot
Bioactivity and metabolomics changes of plant-based drink fermented by Bacillus coagulans VHProbi C08
inferred← citeshttps://doi.org/10.1016/j.procbio.2022.07.018openalex-snapshot
Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation
inferred← citeshttps://doi.org/10.1016/j.tifs.2024.104355openalex-snapshot
Sustainable rice bran protein: Composition, extraction, quality properties and applications
inferred← citeshttps://doi.org/10.1016/j.tifs.2024.104795openalex-snapshot
Phytophagous probiotic foods: Exploring the intersection of characteristics, quality implications, health benefits, and market dynamics
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2023.106726openalex-snapshot
Impact of ultrasonicated Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactiplantibacillus plantarum AF1 on the safety and bioactive properties of stirred yoghurt during storage
inferred← citeshttps://doi.org/10.1017/s0022029925000123openalex-snapshot
Hybrid yoghurt: enhancing consumer acceptance by combining dairy and plant-based derivatives
inferred← citeshttps://doi.org/10.1021/acsomega.5c13283openalex-snapshot
Multiscale Analysis of Kluyveromyces lactis SCP in a Fermented Soy Protein Matrix
inferred← citeshttps://doi.org/10.1080/09540105.2023.2236807openalex-snapshot
Untargeted metabolomics revealed the product formation rules of two fermented walnut milk
inferred← citeshttps://doi.org/10.1080/10408398.2022.2099807openalex-snapshot
Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis
inferred← citeshttps://doi.org/10.1080/10408398.2025.2593583openalex-snapshot
Sensory impact of probiotic incorporation in food matrices: a systematic review
inferred← citeshttps://doi.org/10.1111/1541-4337.13402openalex-snapshot
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
inferred← citeshttps://doi.org/10.1111/1541-4337.70301openalex-snapshot
An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics
inferred← citeshttps://doi.org/10.1111/1750-3841.17365openalex-snapshot
Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy‐free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique
inferred← citeshttps://doi.org/10.1186/s43014-022-00093-1openalex-snapshot
Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt
inferred← citeshttps://doi.org/10.3390/app16157392openalex-snapshot
From Bioreactor to Market: Opportunities and Challenges of Animal-Free Proteins from Precision Fermentation, Cell Culture and Molecular Engineering
inferred← citeshttps://doi.org/10.3390/foods11060875openalex-snapshot
Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues
inferred← citeshttps://doi.org/10.3390/foods15152754openalex-snapshot
Effects of Extrusion Process Variables on the Physicochemical and Textural Properties of Isolated Rice Protein-Enhanced Low-Moisture Meat Analogs
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.