The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids-Reference-Cited by-同舟云学术

The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids

Published:2022-06 Issue: Volume:156 Page:111284
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ren Yiming,Li Liang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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4. The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: Physicochemical properties, structure and quantitative protein degradation analysis;Gao;Food Hydrocolloids,2021

5. The impact of multiple-species starters on the peptide profiles of yoghurts;Gu;International Dairy Journal,2020

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