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The soy materials\u2010based yogurt fermented by Danisco mixed probiotic reached the end of fermentation after 4 h, which significantly shortened the fermentation time compared with other probiotic combinations. The fermentation with Danisco mixed probiotic and Kefir mixed probiotic respectively resulted in good texture and a denser and more homogeneous microstructure, which was consistent with the sensory evaluation results. Both fermentations had a high water holding capacity of 90.92% and 78.30%, respectively, in agreement with the results of moisture distribution tests. However, the elastic and viscous behaviors were weaker at certain shear frequency. This study achieved a high value\u2010added utilization of soy whey and the development of a new soy materials\u2010based yogurt that met the consumption needs of people with lactose intolerance and high cholesterol.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>In this study, high value\u2010added utilization of soy whey was realized, which solved the problems of resource waste and environmental pollution. Meanwhile, the research and development of soy materials\u2010based yogurt provided another nutritional and healthy consumption demand for lactose intolerant people.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16204","type":"journal-article","created":{"date-parts":[[2022,5,31]],"date-time":"2022-05-31T04:20:48Z","timestamp":1653970848000},"page":"2820-2830","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials\u2010based yogurt"],"prefix":"10.1111","volume":"87","author":[{"given":"Xinyue","family":"Xu","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huaitian","family":"Cui","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiheng","family":"Yuan","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaxin","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou China"},{"name":"Grain and Cereal Food Bio\u2010efficient Transformation Engineering Research Center of Liaoning Province  Jinzhou China"},{"name":"National &amp; Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products  Jinzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Liu","sequence":"additional","affiliation":[{"name":"Shandong Yuwang Ecological Food Industry Co. 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