Work

Modulating 11S/7S ratios in lactic acid bacteria‐fermented soy protein gels: effects on physicochemical properties and allergenicity

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70146

Authors: Xiaocui Lu, Linjing Yao, Jie He, Haijun Wang, Wei Li, Xin Rui

Institutions: Nanjing Agricultural University, Guangxi Academy of Agricultural Science

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funders: Jiangsu Agricultural Science and Technology Innovation Fund, National Natural Science Foundation of China, Fundamental Research Funds for the Central Universities

OpenAlex ID: W4413443407

FWCI: 1.724

Cites: 29

Cited by: 4

Related to: 10