Impact of Lactobacillus plantarum fermentation on the structural, physicochemical, emulsification, and digestibility properties of foxtail millet protein
Yu Bai, Zhuo Zhang, Jiawei Qiao, Yongqiang Liang, Yang Pu, Shaojie Zhao, Guixing Ren, Lizhen Zhang
Topics & Concepts
FoxtailLactobacillus plantarumFermentationFood scienceChemistryLactobacillusProtein digestibilityBiochemistryBiologyBotanyLactic acidBacteriaGeneticsProteins in Food SystemsFood composition and propertiesProbiotics and Fermented Foods