Balancing the modulation of soy protein structure to achieve improved texture and reduced antigenicity in soy yogurt: A practical approach of proteolytic pretreatment and lactic acid bacteria fermentation

Fuente: Food Chemistry
Publication date: 1 August 2026Source: Food Chemistry, Volume 519Author(s): Qiyuan Lu, Xinran Guo, Xia Fan, Benjamin K. Simpson, Wei Li, Xin Rui
Volver