Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid
Xiaoyu Yang, Yiming Ren, Huifang Liu, Chunyan Huo, Liang Li
Topics & Concepts
Lactic acidChemistryBacteriaSoy proteinDigestion (alchemy)Organic acidFood scienceBiochemistryChromatographyBiologyGeneticsFood composition and propertiesProteins in Food SystemsPhytoestrogen effects and research