Grain legumes or pulses, including lentil (Lens culinaris Medik), have gained increasing
popularity among consumers and food processors in recent years. This trend has been …

Proteins are important macronutrients for the human body to grow and function throughout
life. Although proteins are found in most foods, their very dissimilar digestibility must be …

Influence of lactic acid bacteria (LAB) on gel characteristics of fermentation-induced soy
protein isolate (SPI) gel, including hardness, water holding capacity (WHC), pH, solubility …

A novel soy chhurpi product was developed by fermentation of soymilk using proteolytic
Lactobacillus delbrueckii strains isolated from traditional chhurpi production of Sikkim …

This study evaluated the differences in the physicochemical, digestion and microstructure of
soy protein gels acidified with Lactobacillus casei (L. casei), glucono-δ-lactone (GDL) and …

Abstract Soymilk (about 3% protein and 1.8% lipids), prepared by wet disintegration of
soaked soybeans, was heated at 108° C for 15 min and then subjected to in vitro gastric …

This study aimed to produce four different beverages from okara (soybean by-product)
previously hydrolyzed by Cynara cardunculus enzymes and fermented by probiotic bacteria …

LAB fermentation could reduce the beany flavor, the sensitization of soymilk and improve the
digestibility of soymilk, easy to be accepted by consumers. This study evaluated the …

This study evaluated the effects of four previously reported strains of Lactiplantibacillus
plantarum (T1, CL80, CSK, and S-1A) with different phenotypic characteristics on the …

Marine shellfish provides a series of biofunctionality account of its high-protein level. In this
study, the osteogenic effect of a novel peptide, YRGDVVPK, from Crassostrea gigas protein …