The Characteristics of Whey Protein and Blueberry Juice Mixed Fermentation Gels Formed by Lactic Acid Bacteria
The properties of blueberry juice and whey protein gels formed by the mixed fermentation of <i>L. plantarum</i> 67 and <i>L. paracasei</i> W125 were investigated. The state of the gels, including the colour and surface morphology of the microspheres, showed significant change...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/9/7/565 |