Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment

Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137

(2022) Zhanggen Liu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry

(2021) Evelin Korcz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Exopolysaccharides produced by Pediococcus acidilactici MT41-11 isolated from camel milk: Structural characteristics and bioactive properties

(2021) Yingying Bai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Harmful compounds of soy milk: characterization and reduction strategies

(2021) Neda Mollakhalili-Meybodi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)

(2021) Anshula Sharma et al.   MOLECULES

Changes in Fermented Soybean Nutritional Content Generated Under the Different Fermentation Conditions by Bacillus Subtilis

(2021) Tham Nguyen et al.   Waste and Biomass Valorization

Effects of lactiplantibacillus plantarum X7021 on physicochemical properties, purines, isoflavones and volatile compounds of fermented soymilk

(2021) Lei Du et al.   PROCESS BIOCHEMISTRY

Optimization of soymilk fermentation with kefir and the addition of inulin: Physicochemical, sensory, technological and microbiological characteristics

(2019) Daiane Costa dos Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity

(2018) Susana Delgado et al.   Innovative Food Science & Emerging Technologies

Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties

(2018) Débora N. López et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

(2018) Stefani de Ovalle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of fermentation conditions and comparison of flavor compounds for three fermented greengage wines

(2018) Tiantian Tian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake

(2018) Pardeep Kumar Sadh et al.   Food Bioscience

Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains

(2018) Xin Rui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles

(2018) Yiyun Liu et al.   MOLECULES

Soybean Bioactive Peptides and Their Functional Properties

(2018) Cynthia Chatterjee et al.   Nutrients

Reduction of Phytic Acid in Soymilk by Immobilized Phytase System

(2018) Kuan I Chen et al.   JOURNAL OF FOOD SCIENCE

Riboflavin and health: A review of recent human research

(2016) Kiran Thakur et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimization of the Fermentation Conditions to Reduce Anti-Nutritive Factors in Soybean Meal

(2016) Y.T. Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Germination on the Nutritional Properties, Phenolic Profiles, and Antioxidant Activities of Buckwheat

(2015) Ge Zhang et al.   JOURNAL OF FOOD SCIENCE

Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses

(2014) Tao Xiong et al.   FOOD CONTROL

Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

(2014) Chengcheng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation of volatile profile in soymilk treated by ultra high pressure homogenisation

(2013) Fábio H. Poliseli-Scopel et al.   FOOD CHEMISTRY

Effects of high pressure on the physicochemical and functional properties of peanut protein isolates

(2013) Xuan-Hui He et al.   FOOD HYDROCOLLOIDS

Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk

(2013) Li-Ru Lai et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Single-step Purification and Immobilization of MBP–phytase Fusion on Starch Agar Beads: Application in Dephytination of Soy Milk

(2012) Mrudula Vasudevan Ushasree et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

(2010) Jianxin Zhao et al.   FOOD CONTROL

Isolation and characterization of hyper phenol tolerant Bacillus sp. from oil refinery and exploration sites

(2009) Aditi Banerjee et al.   JOURNAL OF HAZARDOUS MATERIALS