Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives-Reference-Cited by-同舟云学术

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Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives

Published:2024-06-26 Issue: Volume: Page:1-19
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Wu Qiming¹,Kan Juntao¹,Cui Zhengying²,Ma Yuchen²,Liu Xin²,Dong Ruifang²,Huang Dejian²³,Chen Lin⁴,Du Jun¹,Fu Caili²

Affiliation:

1. Nutrilite Health Institute, Shanghai, China

2. Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China

3. Department of Food Science and Technology, National University of Singapore, Singapore

4. School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore

Funder

Science and Technology Project of Jiangsu Province

the Key Research and Development Project of Hainan Province

the Cooperation project of Amway China Co.

Limited and the National University of Singapore (Suzhou) Research Institute

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2369694

Reference129 articles.

1. Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes

2. Plant-Based Proteins: The Good, Bad, and Ugly

3. Functional properties of fermented milk produced with plant proteins

4. The Functional Interplay between Gut Microbiota, Protein Hydrolysates/Bioactive Peptides, and Obesity: A Critical Review on the Study Advances

5. Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates

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