Mechanism for improving fermented soymilk gel through high-pressure homogenization: Regulating the structure of heat-induced protein aggregate
Siyuan Chen, Yan Li, Hang Yu, Penghao Zhao, Xiang‐Chen Meng, Wei‐Ning Wang
Topics & Concepts
Homogenization (climate)Food scienceChemistryFermentationMechanism (biology)BiologyPhysicsQuantum mechanicsEcologyBiodiversityProteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods