The characteristic flavor of fermented foods has an important impact on the purchasing
decisions of consumers, and its production mechanisms are a concern for scientists …

Background Demand for plant-based meat is increasing as the flexitarian diet becomes
popular. Many meat analog products in the market are made from soy and wheat proteins …

Food 3D printing targets special consumers, such as children, elderly individuals and
patients. For food 3D printing, soy protein isolate hydrogels are widely used but have …

Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors
limit its consumption. Fermentation is an effective way to improve its flavor and nutrition. Furu …

One significant food group that is part of our daily diet is the dairy group, and both research
and industry are actively involved to meet the increasing requirement for plant-based dairy …

This study investigated the possibility of using green solvent natural deep eutectic solvents
(NADESs) as dual solvent-catalysts for the solubilization and deglycosylation of soybean …

Bacillus cereus (B. cereus) is a recognized foodborne pathogen widely distributed in various
protein-rich foods, which is a huge challenge to food safety. Herein, a novel enzyme …

The effects of heat treatment on protein structure and in vitro digestibility in whole soybeans
with different moisture content (10.68%, 29.70%, 46.29%, and 62.05% wet basis) were …

Currently, growing concerns about sustainable development and health awareness have
driven the development of plant-based meat substitutes. Soybean proteins (SPs) are eco …

Lactic acid bacteria (LAB) are a broad group of gram-positive bacteria that have actively
been used worldwide in food productions due to their nutritional, technological …