According to sensory evaluation results of soy yogurt added different ratios of 7S/11S ( Table S1 ), the overall-acceptability showed an increasing trend with the increase of 11S, while its overall acceptability started to show a decline when 7S/11S was 1:3.
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A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
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