Optimizing functional, stability, and sensory attributes of quinoa beverages through bioprocessing, ultrasonication, and hydrocolloids.

Recently, plant-based beverages have emerged as substitutes for food and dairy products, and there is an increasing trend in their consumption due to health reasons, such as milk allergies, stomach issues like lactose intolerance, and the desire to avoid cholesterol and antibiotic residues found in dairy milk ( Mehany, Siddiqui, et al., 2023 ; Siddiqui et al., 2024 ; Youssef et al., 2020 ).

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