# Fermented quinoa starch-whey protein conjugate as an effective fat substitute in low-fat yogurt

Source: [Biological sciences : nature.com subject feeds](https://www.nature.com/articles/s41538-026-01222-7) · 2026-11-13 · Life
Page: https://themorning.science/story/fermented-quinoa-starch-whey-protein-conjugate-as-an-effective-fat-substitute-in-38d79ed90426c43a
Kind: research · Impact: low

## In brief

- The study reports a fermented quinoa starch-whey protein conjugate used as a fat substitute in low-fat yogurt.
- The source is a Nature.com subject-feed listing with no summary, so further results are not available here.

## Why it matters

It describes a possible way to replace fat in low-fat yogurt with a fermented starch-protein ingredient.

## Coverage

- [Fermented quinoa starch-whey protein conjugate as an effective fat substitute in low-fat yogurt](https://www.nature.com/articles/s41538-026-01222-7) — Biological sciences : nature.com subject feeds, 2026-11-13

Tags: food science, fat substitute, yogurt, quinoa, whey protein, fermentation

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Brief generated by AI (claude-haiku-5-5) from the reporting listed under Coverage. Headlines belong to their publishers. The Morning Science – https://themorning.science