Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources

Yunzi Feng, Weiyu Wu, Tao Chen +2

Food Research International

Probiotics and Fermented Foods

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2023Academic literature44 citations8 claims extractedDOI

Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

Longteng Zhang, Qian Li, Wei Zhang +3

Food Chemistry

Proteins in Food Systems

This study aimed to illustrate the relationship among physicochemical properties, subunit composition and protein functionalities in a broad collection of commercial soy protein isolates (SPIs) from...

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Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources

Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

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