{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T16:12:02Z","timestamp":1792858322400,"version":"4.5.0"},"reference-count":64,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,4,28]],"date-time":"2026-04-28T00:00:00Z","timestamp":1777334400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Innovation Engineering Project of the Chinese Academy of Agricultural Sciences","award":["CAAS-ASTIP-2026-IFND"],"award-info":[{"award-number":["CAAS-ASTIP-2026-IFND"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study compared oat yoghurt (OY), almond yoghurt (AY), oat\u2013almond yoghurt (OAY), and an unfermented oat\u2013almond milk (OAM) to clarify how blending and lactic fermentation affect fermented plant-based alternatives to yoghurt. Nutritionally, OAY showed a balanced profile (protein 2.87 g\/100 g; fat 5.18 g\/100 g), intermediate between AY (3.29 g\/100 g, 8.89 g\/100 g) and OY (2.39 g\/100 g, 3.30 g\/100 g). Fermentation enhanced physical stability, as OAY showed higher water-holding capacity (58.08%) and high viscosity (5381.49 mPa\u00b7s), together with the highest viable lactic acid bacteria count (7.1 log10 CFU\/g). Scanning electron microscopy revealed that co-fermentation formed a denser, more cohesive multiphase gel network with reduced pore size compared with OAM and AY. All samples exhibited shear-thinning behavior; dynamic rheology indicated weak gel features (G\u2032 &gt; G\u2033), and OAY showed the highest G\u2032, implying a reinforced network likely associated with interactions between oat \u03b2-glucan and almond proteins during fermentation. Volatile profiling by GC\u2013MS identified 117 compounds, and OAY exhibited the greatest total volatiles (523.02 \u03bcg\/kg), exceeding OY (397.43 \u03bcg\/kg) and OAM (195.73 \u03bcg\/kg), indicating improved aroma complexity and consumer acceptability. In conclusion, our study will provide quantifiable formulations for the development of highly acceptable oat and almond-based plant-based yoghurt. Most importantly, it also offers additional dairy products for individuals with gluten allergies and lactose intolerance.<\/jats:p>","DOI":"10.3390\/foods15091529","type":"journal-article","created":{"date-parts":[[2026,4,28]],"date-time":"2026-04-28T11:33:37Z","timestamp":1777376017000},"page":"1529","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Physicochemical Properties, Rheological Characteristics, Flavor Profile and Antioxidant Activity of Fermented Plant-Based Alternative to Yoghurt from Avena sativa L. and Prunus dulcis (Mill.) D. A. Webb"],"prefix":"10.3390","volume":"15","author":[{"given":"Menghan","family":"Ma","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266000, China"},{"name":"Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengjie","family":"Li","sequence":"additional","affiliation":[{"name":"Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Duo","family":"Feng","sequence":"additional","affiliation":[{"name":"Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Wang","sequence":"additional","affiliation":[{"name":"Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"827","DOI":"10.1111\/pai.13274","article-title":"Milk allergy most burdensome in multi-food allergic children","volume":"31","author":"Abrams","year":"2020","journal-title":"Pediatr. 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