Effect of Lactobacillus pentosus fermentation on molecular structure and gel quality of peanut protein
Peanut protein was fermented by Lactobacillus pentosus, to study the effects of different protein composition of peanut protein isolate, arachin and concomitant arachin on their molecular structure and thermal properties during fermentation, the composite gel was prepared by compounding peanut prote...
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| Asıl Yazarlar: | , , , , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
KeAi Communications Co. Ltd.
2025-05-01
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| Seri Bilgileri: | Journal of Future Foods |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2772566924000399 |
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