Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
Liang Liu, Youtao Huang, Xiaoqian Zhang, Jian‐hua Zeng, Junzhe Zou, Lanwei Zhang, Pimin Gong
Topics & Concepts
ChemistryFood scienceFermentationMicrostructureLactic acidZeta potentialHydrolysisHydrophobic effectProtein subunitBacteriaChromatographyChemical engineeringBiochemistryCrystallographyBiologyGeneGeneticsEngineeringNanoparticleProteins in Food SystemsProbiotics and Fermented FoodsFood composition and properties