Mechanism of gel network structure softening in soymilk fermentation of composite enzymolysis based on microscopic structural analysis

Food Chemistry 2026

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Authors: Kai Dong, Zhen Huang, Qiuying Zhang, Yu Xiang Zhang, Qianyu Zhao, Yujun Jiang, Xinyan Yang

DOI: 10.1016/j.foodchem.2026.148533

Cited by: 2

References: 47

Fields of Study & Subjects

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

References 47