{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T06:24:40Z","timestamp":1787207080512,"version":"build-2736575974"},"reference-count":67,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T00:00:00Z","timestamp":1787097600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T00:00:00Z","timestamp":1787097600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100002923","name":"Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002923","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      The effects of galactooligosaccharides (G), inulin (I) and isomaltulose (P) (20\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) on the coagulation, fermentation, structural, rheological, physicochemical, microbiological, and sensory properties of high\u2010protein probiotic yogurts with reduced lactose and fat content were evaluated. Control yogurt (C) without added carbohydrates, were included.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Similar fermentation times, gel formation, particle mean sizes and zeta potential were observed in all cases. Total solid was higher (208\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) in yogurts with carbohydrates added. All yogurts were high in protein (&gt;\u200962\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), reduced in fat (&lt;\u200911\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), and reduced in lactose (&lt;\u200921.5\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ). Acetic acid was higher in C yogurt and orotic was higher in I yogurt. No changes on the acidity, survival of starter culture bacterial, hardness, adhesiveness and rheological parameters were observed. C and G yogurts presented similar microstructures and differed from P and I yogurts which showed bigger protein agglomerates. G yogurt had the highest water holding capacity (WHC, 65.1%) and cohesiveness (0.52) values. Acceptability and purchase intent were similar among yogurts. G yogurt was sweeter and less acid than I and C yogurts. G and P yogurts were associated with positive terms sweet, smooth, pleasant, healthy and shiny, and negative terms lumpiness and thickness. C and I yogurts were perceived as pleasant, smooth, creamy, and homogeneous, and were associated with negative acid and strange taste descriptors.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The result indicated that G yogurt exhibited the most favorable sensory characteristics and highest WHC value, making it a promising candidate for the development of new high\u2010protein probiotic yogurts with reduced lactose and fat content. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70999","type":"journal-article","created":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T05:40:11Z","timestamp":1787204411000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of soluble carbohydrates addition on the quality of high\u2010protein probiotic yogurts with reduced lactose and fat content"],"prefix":"10.1002","author":[{"given":"Constanza Macagno","family":"Ludue\u00f1a","sequence":"first","affiliation":[{"name":"Facultad de Ingenier\u00eda Qu\u00edmica (FIQ) Instituto de Lactolog\u00eda Industrial (INLAIN), Universidad Nacional del Litoral (UNL)\/Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas (CONICET)  Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Victoria","family":"Beret","sequence":"additional","affiliation":[{"name":"Facultad de Ingenier\u00eda Qu\u00edmica (FIQ) Instituto de Lactolog\u00eda Industrial (INLAIN), Universidad Nacional del Litoral (UNL)\/Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas (CONICET)  Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Ayel\u00e9n","family":"V\u00e9lez","sequence":"additional","affiliation":[{"name":"Facultad de Ingenier\u00eda Qu\u00edmica (FIQ) Instituto de Lactolog\u00eda Industrial (INLAIN), Universidad Nacional del Litoral (UNL)\/Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas (CONICET)  Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Melisa","family":"Puntillo","sequence":"additional","affiliation":[{"name":"Facultad de Ingenier\u00eda Qu\u00edmica (FIQ) Instituto de Lactolog\u00eda Industrial (INLAIN), Universidad Nacional del Litoral (UNL)\/Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas (CONICET)  Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Charito Ivana","family":"Vignatti","sequence":"additional","affiliation":[{"name":"Facultad de Ingenier\u00eda Qu\u00edmica (FIQ, UNL) Instituto de Tecnolog\u00eda de Alimentos  Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Facundo","family":"Cuffia","sequence":"additional","affiliation":[{"name":"Facultad de Ingenier\u00eda Qu\u00edmica (FIQ) Instituto de Lactolog\u00eda Industrial (INLAIN), Universidad Nacional del Litoral (UNL)\/Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas (CONICET)  Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Cristina","family":"Perotti","sequence":"additional","affiliation":[{"name":"Facultad de Ingenier\u00eda Qu\u00edmica (FIQ) Instituto de Lactolog\u00eda Industrial (INLAIN), Universidad Nacional del Litoral (UNL)\/Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas (CONICET)  Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2640-0179","authenticated-orcid":false,"given":"Claudia 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