Synergistic construction of whey protein isolate-Irpex lacteus polysaccharide gel via Lacticaseibacillus paracasei JY091 fermentation: Insights from multi-scale structure to enhanced functionality

Food Hydrocolloids 2026

View at publisher

Authors: Shasha Cheng, Wenyan Li, Wenjing Ma, Chunyu Xu, Hui Li, Yujun Jiang, Yu Zhang

DOI: 10.1016/j.foodhyd.2026.112802

Cited by: 1

References: 81

Fields of Study & Subjects

Probiotics and Fermented Foods Proteins in Food Systems Hydrogels: synthesis properties applications

References 81