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Analysis of the effect of lactobacillus exopolysaccharide on the rheological properties of fermented soybean protein gel: Using acid-induced soybean protein as the model

Yiming Ren, Xin Shen, Xiaoyu Yang, Liang Li

2024Food Hydrocolloids30 citationsDOI

Topics & Concepts

FermentationRheologyFood scienceChemistryLactobacillusBiochemistryMaterials scienceComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties
Analysis of the effect of lactobacillus exopolysaccharide on the rheological properties of fermented soybean protein gel: Using acid-induced soybean protein as the model | Litcius