Considering that a series of complex issues such as environmental problems, sustainable
development, animal welfare, and human health are on a global scale, the development of …

Enhancement on the mechanical properties of hydrogels leads to a wider range of their
applications in various fields. Therefore, there has been a great interest recently for …

Tofu is a traditional product made mainly from soybeans, which has become globally
popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with …

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 …

The high hardness and low water holding capacity (WHC) characteristics of fermented
soymilk limit the consumer acceptance of its products. In this study, 4 strains were screened …

Tofu has a long history of use and is rich in high-quality plant protein; however, its
production process is relatively complicated. The tofu production process includes soybean …

Food matrix plays an important role in regulating macronutrient digestibility. In this study,
lactic acid bacteria (LAB)-fermented soy protein isolates (FSPIs) were prepared at a series of …

Transglutaminase (TGase)-mediated crosslinking serves as a promising strategy to mitigate
soy antigenicity. β-Conglycinin is recognized as a key allergen among soy proteins …

Enzymatic cross-linking of proteins can be used to create a variety of foods with appealing
textures and facilitate further processing such as slicing or packaging. Transglutaminase …

Plant-based yogurt has several advantages over traditional yogurt, such as being lactose
and cholesterol-free, making it more suitable for individuals with cardiovascular and …