Lactic acid bacteria-assisted Monascus fermentation textured soy protein: Coloring plant-based meat and the dynamic changes of its physicochemical properties
Jingjing Zhu, Yanyun Zhu, Xiayin Zhang, Wen Ma, Huifang Cao, Xingqian Ye, Jianchu Chen
Topics & Concepts
Food scienceMonascusLactic acidSoy proteinFermentationChemistryBacteriaBiologyGeneticsMicrobial Metabolism and ApplicationsProtein Hydrolysis and Bioactive PeptidesTea Polyphenols and Effects