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 …

Background Soybean is the largest source of protein meal worldwide but is an allergen
affecting 0.5% of the general population. Soybean contains at least 30 allergens, such as …

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 …

The change of protein structure and intermolecular interaction during the formation of soy
protein isolate (SPI) gel induced by Lactobacillus plantarum (L. plantarum) were …

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 …

Food allergy has become a major global public health concern. In the past decades,
enzymatic crosslinking technique has been employed to mitigate the immunoreactivity 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 …

The effects of microbial transglutaminase enzyme (m-TG) and Persian Gum (PG) on
physicochemical, microbial and sensory properties of kefir were investigated. The addition of …