Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties

作者：Qiwei Du, Hang Li, Maolin Tu, Zhen Fang Wu, Tao Zhang, Jianhua Liu, Yuting Ding, Xiaoqun Zeng, Daodong Pan · 发表于：Colloids and Surfaces B Biointerfaces · 年份：2024 · DOI：10.1016/j.colsurfb.2024.113929 · 被引用次数：51 · 研究领域：Proteins in Food Systems、Phytase and its Applications、Protein Hydrolysis and Bioactive Peptides