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Effects of Chia Seed on Fermentation and Antioxidant Activity of Goat Yogurt Cover

Effects of Chia Seed on Fermentation and Antioxidant Activity of Goat Yogurt

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 29 (2025): Issue 2 (December 2025)
By: Ran Liang,  Guowei Shu,  Hongfang Gao,  Meng Zhang,  Hongchang Wan and  Weihua Wang  
Open Access
|Feb 2026

Authors

Ran Liang

School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an

Guowei Shu

shuguowei@gmail.com

School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an

Hongfang Gao

Weinan Vocational & Technical College, Weinan

Meng Zhang

Shaanxi Yatai Dairy Co., Ltd., Xianyang

Hongchang Wan

Shaanxi Yatai Dairy Co., Ltd., Xianyang

Weihua Wang

Weinan Vocational & Technical College, Weinan
DOI: https://doi.org/10.2478/aucft-2025-0021 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 263 - 270
Submitted on: Nov 12, 2025
|
Accepted on: Dec 22, 2025
|
Published on: Feb 9, 2026
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
chia seed,
goat milk,
yogurt,
antioxidant properties
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2026 Ran Liang, Guowei Shu, Hongfang Gao, Meng Zhang, Hongchang Wan, Weihua Wang, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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