Structural modification of mung bean protein isolate via heat–pH shifting and limited enzymatic hydrolysis: Enhancing gelation of additive-free yogurt

Food Bioscience 2026

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Authors: Yutong Hu, Ying Wang, Xiaohong Sun, Li Wang, Jiang Jiang

DOI: 10.1016/j.fbio.2026.108445

Cited by: 1

References: 53

Fields of Study & Subjects

Proteins in Food Systems Probiotics and Fermented Foods Protein Hydrolysis and Bioactive Peptides

References 53