The wolfberry and soy protein were used as raw materials to prepare plant-based yogurt in this study. The effects of sucrose and sucrose/lactose fermentation on the appearance, color, pH value, syneresis, water holding capacity, microstructure, particle size, gel strength, and rheological properties of yogurt were investigated. The comparative studies among plant-based yogurt, skim milk and whole milk-based yogurt were also performed, which could provide the theoretical basis for development of plant-based yogurt. The results showed that fermentation can induce the formation of gel in soy protein and milk incorporated with wolfberry. The whiteness, water holding capacity, gel strength, and viscoelastic properties in soy protein-based yogurt are lower than the whole milk-based yogurt, but better than that of skim milk-based yogurt. In addition, sucrose/lactose fermentation leads to the soy protein-based yogurt with lower pH value and syneresis and improvement in viscoelastic properties than those from sucrose fermentation.
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