Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels
Jiaqi Luo, Siyu Liu, Hongyun Lu, Yuxi Wang, Qihe Chen, Ying Shi
Topics & Concepts
Soy proteinFermentationRheologyKefirThermogravimetric analysisChemistryFood scienceWhey proteinChemical engineeringChitosanFourier transform infrared spectroscopyMaterials scienceLactic acidOrganic chemistryComposite materialEngineeringBacteriaBiologyGeneticsProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications