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Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties

Zhiyong Wu, Yaqing Lin, Zhikun Zeng, Lin Wang, Fan Zhang, Hangyu Huang, Baodong Zheng, Yi Zhang, Lei Pan

2025Innovative Food Science & Emerging Technologies8 citationsDOI

Topics & Concepts

FlavorFood sciencePolysaccharideIn vitroQuality (philosophy)Functional foodChemistryBiochemistryPhysicsQuantum mechanicsProteins in Food SystemsPolysaccharides Composition and ApplicationsProbiotics and Fermented Foods
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties | Litcius