Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent

Raikos, VassiliosLina Juskaite, LinaVas, FrazerHayes, Helen E2020-12-092020-12-092020-12Raikos, V, Lina Juskaite, L, Vas, F & Hayes, H E 2020, 'Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent', Food Science and Nutrition, vol. 8, no. 12, pp. 6426-6432. https://doi.org/10.1002/fsn3.19322048-7177ORCID: /0000-0001-5186-2696/work/81608395ORCID: /0000-0003-3582-6040/work/90173693PubMedCentral: PMC7723214https://hdl.handle.net/2164/15481Open Access via the Jisc Wiley Agreement This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.7567627engoatsyogurtaquafabaprobiotic viabilitytextureconsistencyFIBEROPTIMIZATIONGELATIONPOLYMERIZED WHEY-PROTEINMICROSTRUCTUREMILKQ ScienceFood ScienceQPhysicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agentJournal article10.1002/fsn3.1932http://www.scopus.com/inward/record.url?scp=85092107977&partnerID=8YFLogxK812