Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria
Xiaoyu Yang, Chuxin Ke, Li Liang
Topics & Concepts
Lactobacillus plantarumLactobacillus acidophilusStreptococcus thermophilusLactobacillus caseiChemistryLactic acidFermentationZeta potentialFood scienceLactobacillusBacteriaProbioticChemical engineeringBiologyNanoparticleEngineeringGeneticsProteins in Food SystemsFood composition and propertiesProbiotics and Fermented Foods