Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes-Reference-Cited by-同舟云学术

Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes

Published:2024-10 Issue: Volume:61 Page:104408
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yang Shiyu,Du Tonghao,Zhang Yue,Wei Benliang,Hardie William James,Tang Hui,Liu Zhuo,Liu Qiaozhen,Xiao Muyan,Xiong Tao^ORCID,Xie Mingyong

Publisher

Elsevier BV

Reference38 articles.

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5. Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment;Du;Food Chemistry,2023

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1. Dielectric barrier discharge cold plasma alleviated the immunoreactivity of egg white proteins with improved digestibility and functional properties;Food Bioscience;2024-10