Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk
Han Wu, Jiajia Dong, Yiqiang Dai, Xiaoli Liu, Jianzhong Zhou, Xiudong Xia
Topics & Concepts
IsoflavonesChemistryFood scienceCoagulationFermentationLactic acidWhey proteinBacteriaBiochemistryBiologyPsychiatryGeneticsPsychologyProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytoestrogen effects and research