Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins
Sign Up to like & getrecommendations! Published in 2025 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-025-01930-y
Abstract: This research study investigates the relationship between the structural characteristics, water solubility, and protein digestibility of quinoa proteins (QPs) during Lactiplantibacillus plantarum fermentation. The fermentation process induces structural modifications in QPs, thereby enhancing their surface… read more here.
Keywords: modifications structural; fermentation induced; surface; fermentation ... See more keywords
Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties
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DOI: 10.1016/j.foodhyd.2020.105793
Abstract: Abstract In the light of changing nutritional trends and recommendations, yoghurt style gels from plant proteins are a promising way to incorporate relevant amounts of plant derived proteins into the diet. However, in order to… read more here.
Keywords: protein; protein fractions; pea protein; rheological properties ... See more keywords