Effects of different granule size of shiitake mushroom stipe powder on structural, texture, microstructural, rheological and antioxidant properties of yogurt

作者：Ishtiaq Ahmad, Gaopeng Zhang, Zhi Cheng, Junxiong Lu, Xinyu Hu, Yingying Ling, Ying He, Yuting Ding, Fei Lyu · 发表于：Journal of Food Science and Technology · 年份：2026 · DOI：10.1007/s13197-026-06709-5 · 研究领域：Microencapsulation and Drying Processes、Probiotics and Fermented Foods、Phytochemicals and Antioxidant Activities