Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2
Hatice Beki̇roğlu, Atefeh Karimidastjerd, Duygu Özmen, Ömer Said Toker, Mehmet İnan, Osman Sağdıç, Enes Dertli̇
Topics & Concepts
Lactobacillus plantarumFermentationFood scienceChemistryEmulsionFourier transform infrared spectroscopyRheologySolubilityLactic acidChemical engineeringBiochemistryMaterials scienceOrganic chemistryBacteriaBiologyComposite materialGeneticsEngineeringProteins in Food SystemsFood composition and propertiesPhytase and its Applications