Biosynthesis of c9,t11-conjugated linoleic acid and the effect on characteristics in fermented soy milk

Author:

Wang Junkai,Li Haixing,Meng Xuanyi,Tong Ping,Liu Xiaohua

Funder

Jiangxi Province Department of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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2. Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities;Amiri;International Journal of Biological Macromolecules,2019

3. Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage;Barkallah;LWT - Food Science and Technology,2017

4. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: Texture profile and sensory acceptance;Bedani;Journal of the Science of Food and Agriculture,2014

5. Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins;Bierzuńska;Foods,2019

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