Formation mechanism of “spiderweb-like” soy protein gel co-mediated by Maillard reaction and fermentation

Food Research International 2026

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Authors: Xinhui Peng, Qianqi Chi, Bowen Yang, Jianan Li, Xian Zhao, Xiaohong Tong, Lianzhou Jiang, Huan Wang

DOI: 10.1016/j.foodres.2026.118883

Cited by: 2

References: 76

Fields of Study & Subjects

Proteins in Food Systems Advanced Glycation End Products research Enzyme Production and Characterization

References 76