Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu by Tianran Hui, Guangliang Xing

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Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria by Tianran Hui, Ting Tang, Xuan Gu, Zhen Yuan, Guangliang Xing

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Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu by Guangliang Xing, Concetta Valeria Lucia Giosafatto, Xin Rui, Mingsheng Dong, Loredana Mariniello

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Effect of Co-Fermentation with Lactic Acid Bacteria and <i>K. marxianus</i> on Physicochemical and Sensory Properties of Goat Milk by Zhihai Huang, Lu Huang, Guangliang Xing, Xiao Xu, Chuanhai Tu, Mingsheng Dong

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In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase by Guangliang Xing, Xin Rui, Mei Jiang, Yu Xiao, Ying Guan, Dan Wang, Mingsheng Dong

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Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans by Ying Guan, Jinpeng Wang, Junjun Wu, Lixia Wang, Xin Rui, Guangliang Xing, Mingsheng Dong

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