Abstract
• The microstructure of almond yoghurts differed to soy and dairy yoghurts. • The protein in almond yoghurts formed a flocculated, particulate network. • Almond yoghurt viscoelasticity and lubrication were distinct from dairy yoghurts. • Two almond yoghurts displayed synaeresis, lower viscosity and higher recovery. • Almond yoghurt with fat from cashew and coconut behaved more like dairy yoghurt.
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