期刊名：Beverages

期刊主页：https://www.mdpi.com/journal/beverages

1.Large-Scale and Online Retailer Assortment: The Case of Plant-Based Beverages as Alternatives to Cow’s Milk

大规模线上零售商的商品种类：以植物性饮料作为牛奶替代品为例

Mastromonaco, G.; Merlino, V.M.; Massaglia, S.; Peano, C.; Sparacino, A.; Caltagirone, C.; Borra, D.; Sottile, F. Large-Scale and Online Retailer Assortment: The Case of Plant-Based Beverages as Alternatives to Cow’s Milk. Beverages 2023, 9, 40. https://doi.org/10.3390/beverages9020040

Available online：https://www.mdpi.com/2306-5710/9/2/40

2.Encapsulation of Amyloglucosidase in Chitosan-SDS Coacervates as a Means to Control Starch Hydrolysis in Plant-Based Beverages

将淀粉葡萄糖苷酶封装于壳聚糖-SDS凝聚层中，以控制植物基饮料中的淀粉水解

Chalella Mazzocato, M.; Jacquier, J.-C. Encapsulation of Amyloglucosidase in Chitosan-SDS Coacervates as a Means to Control Starch Hydrolysis in Plant-Based Beverages. Beverages 2023, 9, 83. https://doi.org/10.3390/beverages9040083

Available online：https://www.mdpi.com/2306-5710/9/4/83

3.Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers’ Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives

把牛奶留给小牛：探索决定美国消费者尝试植物奶替代品意愿的因素及其关于植物奶替代品的口碑分享

Rombach, M.; Cong, L.; Dean, D.L. Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers’ Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives. Beverages 2024, 10, 27. https://doi.org/10.3390/beverages10020027

Available online：https://www.mdpi.com/2306-5710/10/2/27

4.Commercial Plant-Based Functional Beverages: A Comparative Study of Nutritional Composition and Bioactive Compounds

商业植物基功能性饮料：营养成分和生物活性化合物的比较研究

De La Fuente-Carmelino, L.; Anticona, M.; Ramos-Escudero, F.; Casimiro-Gonzales, S.; Muñoz, A.M. Commercial Plant-Based Functional Beverages: A Comparative Study of Nutritional Composition and Bioactive Compounds. Beverages 2025, 11, 26. https://doi.org/10.3390/beverages11010026

Available online：https://www.mdpi.com/2306-5710/11/1/26

5.Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics

咖啡师品质植物奶：感官和理化特性综合评述

Gupta, A.; Keast, R.; Liem, D.G.; Jadhav, S.R.; Mahato, D.K.; Gamlath, S. Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics. Beverages 2025, 11, 24. https://doi.org/10.3390/beverages11010024

Available online：https://www.mdpi.com/2306-5710/11/1/24

6.Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception

采用非常规植物粉的布法罗乳清可可饮料：信息和口味对消费者感知的影响

Salgado, M.J.G.; Rosario, I.L.d.S.; de Oliveira Almeida, A.C.; Rekowsky, B.S.d.S.; Paim, U.M.; Otero, D.M.; de Oliveira Mamede, M.E.; da Costa, M.P. Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception. Beverages 2023, 9, 90. https://doi.org/10.3390/beverages9040090

Available online：https://www.mdpi.com/2306-5710/9/4/90

7.Preservation of Malolactic Starters of Lactiplantibacillus plantarum Strains Obtained by Solid-State Fermentation on Apple Pomace

苹果渣固态发酵获得的植物乳杆菌乳酸菌发酵剂的保存

Navarro, M.E.; Brizuela, N.S.; Flores, N.E.; Morales, M.; Semorile, L.C.; Valdes La Hens, D.; Caballero, A.C.; Bravo-Ferrada, B.M.; Tymczyszyn, E.E. Preservation of Malolactic Starters of Lactiplantibacillus plantarum Strains Obtained by Solid-State Fermentation on Apple Pomace. Beverages 2024, 10, 52. https://doi.org/10.3390/beverages10030052

Available online：https://www.mdpi.com/2306-5710/10/3/52

8.Design and Optimization of a Plant-Based Synbiotic Beverage from Sprouted Buckwheat: A Multi-Response Approach for Enhancing Functional Properties

发芽荞麦植物合生元饮料的设计和优化：增强功能特性的多响应方法

Dumitru, C.N.; Vizireanu, C.; Bahrim, G.E.; Dinica, R.M.; Lupoae, M.; Dumitru, A.O.; Gurau, T.V. Design and Optimization of a Plant-Based Synbiotic Beverage from Sprouted Buckwheat: A Multi-Response Approach for Enhancing Functional Properties. Beverages 2025, 11, 104. https://doi.org/10.3390/beverages11040104

Available online：https://www.mdpi.com/2306-5710/11/4/104