Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis
Zengbo Wang, Xiaodong Wang, Congrui Zhao, Hongwei Tang, Jiage Ma, Qin Qi, Kuangyu Zhao, Wei Yu, Bailiang Li
Topics & Concepts
FermentationFood scienceLactic acidSoy proteinHydrolysisBiotechnologyRaw materialBacteriaHydrolyzed proteinChemistryBiologyBiochemistryOrganic chemistryGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsProteins in Food Systems