Research Article

Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts

Figure 5

Co-supplementing different contents of TP with 2.4% FSE influenced on WHC (a) and textural properties (b) of low-fat yogurts. Significant difference at ; significant difference at compared with FSE2.4. FSE: Flos Sophorae extract; TP: Tremella fuciformis polysaccharides; WHC: water holding capacity.
(a)
(b)