Phased characterization of soy protein gel modified by lactobacillus plantarum JYLP-326 in cooperation with acidic tremella fuciformis fruiting body polysaccharide: Focus on structural network, interaction and gel properties
Xinhui Peng, Yutong Liu, Qianqi Chi, Jianan Li, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Topics & Concepts
PolysaccharideLactobacillus plantarumChemistrySoy proteinCharacterization (materials science)BiochemistryFood scienceBacteriaBiologyNanotechnologyLactic acidMaterials scienceGeneticsFood composition and propertiesProteins in Food SystemsMicrobial Metabolites in Food Biotechnology