Lactic acid bacteria fermentation–driven protein-based gelation: Mechanisms, structure–function relationships, and food applications

Advances in Colloid and Interface Science 2026

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Authors: Chonghao Zhao, Bin Dong, Yunping Yao, Yaoheng Zhu, Mengyao Liu, Guozhong Zhao

DOI: 10.1016/j.cis.2026.103971

Cited by: 3

References: 131

Fields of Study & Subjects

Probiotics and Fermented Foods Supramolecular Self-Assembly in Materials Proteins in Food Systems

References 131