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Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum.

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Title: Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum.
Authors: Li CC; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Guo SJ; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Feng YT; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Zhou YR; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Li Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Gao ZP; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Guo CF; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address: gcf@nwafu.edu.cn.
Source: Food chemistry [Food Chem] 2025 Mar 01; Vol. 467, pp. 142232. Date of Electronic Publication: 2024 Nov 26.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum.
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  Data: <searchLink fieldCode="AU" term="%22Li+CC%22">Li CC</searchLink>; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.<br /><searchLink fieldCode="AU" term="%22Guo+SJ%22">Guo SJ</searchLink>; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.<br /><searchLink fieldCode="AU" term="%22Feng+YT%22">Feng YT</searchLink>; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.<br /><searchLink fieldCode="AU" term="%22Zhou+YR%22">Zhou YR</searchLink>; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.<br /><searchLink fieldCode="AU" term="%22Li+Y%22">Li Y</searchLink>; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.<br /><searchLink fieldCode="AU" term="%22Gao+ZP%22">Gao ZP</searchLink>; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.<br /><searchLink fieldCode="AU" term="%22Guo+CF%22">Guo CF</searchLink>; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address: gcf@nwafu.edu.cn.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2025 Mar 01; Vol. 467, pp. 142232. <i>Date of Electronic Publication: </i>2024 Nov 26.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2024.142232
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      – Code: eng
        Text: English
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      – TitleFull: Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum.
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              Text: 2025 Mar 01
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              Y: 2025
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              Value: 467
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