Physicochemical properties of soybean protein isolate-based gel produced through probiotic fermentation
Soy protein isolate (SPI) was used to prepare gels through probiotic fermentation. The effects of fermentation time (0–20 h) on the physicochemical properties of resulting gel were evaluated. The effect of probiotic fermentation on physicochemical properties of gel was found to highly depend on the...
| Main Authors: | , , , |
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| Format: | Article |
| Sprog: | English |
| Udgivet: |
Elsevier
2023-12-01
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| Serier: | Future Foods |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S266683352300028X |