{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,16]],"date-time":"2026-08-16T07:46:07Z","timestamp":1786866367496,"version":"build-2736575974"},"reference-count":40,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2024,2,2]],"date-time":"2024-02-02T00:00:00Z","timestamp":1706832000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Northeast Agricultural University"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Panax notoginseng saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg\/mL of free PNS, respectively) or Panax notoginseng saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg\/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (\u22126.12), F (\u22126.56), and G (\u22126.27) yogurts were lower than those of group B (\u22125.12), C (\u22124.31), and D (\u22123.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.<\/jats:p>","DOI":"10.3390\/foods13030486","type":"journal-article","created":{"date-parts":[[2024,2,5]],"date-time":"2024-02-05T09:31:58Z","timestamp":1707125518000},"page":"486","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt"],"prefix":"10.3390","volume":"13","author":[{"given":"Zengjia","family":"Zhou","sequence":"first","affiliation":[{"name":"Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huiyu","family":"Xiang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianjun","family":"Cheng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingfeng","family":"Ban","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1132-8584","authenticated-orcid":false,"given":"Xiaomeng","family":"Sun","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingruo","family":"Guo","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science, College of Agriculture and Life Sciences, University of Vermont, 351 Marsh Life Science Building, 109 Carrigan Drive, Burlington, VT 05405, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,2,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Bell, V., Ferrao, J., and Fernandes, T. 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