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<p> Background: Plant-based yogurts are preferred as natural and healthy alternatives. This study provides a comprehensive bibliometric analysis of soy-based yogurt. The changes by fermentation of soy yogurt, starters, and potential effects of soy yogurt on the intestines were evaluated. Methods: A Web of Science database was used to analyze 76 “soy yogurt-isoflavone related (A)” articles (1998–2025) and 48 “soy yogurt-amino acid related (B)” (1997–2025), and 14 “soy yogurt-gut microbiota related (C)” articles (2016–2025) using the Bibliometrix Package and Biblioshiny interface in RStudio. Results: Studies A have been published primarily in Food Bioscience, the Journal of Food Science, and The Science of Food and Agriculture. Studies on B have been published primarily in Food Chemistry, Food Research International, and the International Journal of Food Microbiology. The authors who have conducted the most research on the subject are Astheimer L.B. (for A) and Li (for B). According to abstract keywords, genistein and daidzein were studied in A, while “amino acids and free amino acids” were frequently associated with soy yogurt. “Yogurt and fermented” was listed in the motor themes, while “soy, milk, soymilk, fermentation, acid, probiotic, and bacteria” was listed in the basic themes. Daidzein, genistein, glycosidase, protein isolates, <i>Streptococcus thermophilus</i>, <i>Lactobacillus acidophilus</i>, and <i>Lactobacillus delbrueckii</i> were among the trending topics. “Gut microbiota” and “microbiota modulation” are participate in the most used term in C. Conclusion: This study is among the articles that comprehensively address alternative functional protein sources in sustainability. Journal performance, keywords, thematic development and author statuses will support new research on soy yogurt.</p>

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Bibliometric Analysis on and Characteristics in Soy Yogurt

  • 期刊论文

  • 发表日期：

    2025年12月5日

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  • Gülsüm Deveci

摘要

Background: Plant-based yogurts are preferred as natural and healthy alternatives. This study provides a comprehensive bibliometric analysis of soy-based yogurt. The changes by fermentation of soy yogurt, starters, and potential effects of soy yogurt on the intestines were evaluated. Methods: A Web of Science database was used to analyze 76 “soy yogurt-isoflavone related (A)” articles (1998–2025) and 48 “soy yogurt-amino acid related (B)” (1997–2025), and 14 “soy yogurt-gut microbiota related (C)” articles (2016–2025) using the Bibliometrix Package and Biblioshiny interface in RStudio. Results: Studies A have been published primarily in Food Bioscience, the Journal of Food Science, and The Science of Food and Agriculture. Studies on B have been published primarily in Food Chemistry, Food Research International, and the International Journal of Food Microbiology. The authors who have conducted the most research on the subject are Astheimer L.B. (for A) and Li (for B). According to abstract keywords, genistein and daidzein were studied in A, while “amino acids and free amino acids” were frequently associated with soy yogurt. “Yogurt and fermented” was listed in the motor themes, while “soy, milk, soymilk, fermentation, acid, probiotic, and bacteria” was listed in the basic themes. Daidzein, genistein, glycosidase, protein isolates, Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus delbrueckii were among the trending topics. “Gut microbiota” and “microbiota modulation” are participate in the most used term in C. Conclusion: This study is among the articles that comprehensively address alternative functional protein sources in sustainability. Journal performance, keywords, thematic development and author statuses will support new research on soy yogurt.