Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk-Reference-Cited by-同舟云学术

Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk

Published:2023-10 Issue: Volume:55 Page:103026
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhang Xueliang,Zhang Changliang,Xiao Luyao,Wang Suying,Wang Xiaochan,Ma Kai,Ji Feng,Azarpazhooh Elham,Ajami Marjan,Rui Xin,Li Wei^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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1. Gel properties of curcumin-fortified Lactobacillus helveticus MB2-1 fermented milk and its gastrointestinal digestion in vitro;International Dairy Journal;2024-12

2. Gas chromatography-mass spectrometry and non-targeted metabolomics analysis reveals the flavor and nutritional metabolic differences of cow's milk fermented by Lactiplantibacillus plantarum with different phenotypic;Food Bioscience;2024-08

3. Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production;Processes;2024-05-27

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