The Characteristics of Whey Protein and Blueberry Juice Mixed Fermentation Gels Formed by Lactic Acid Bacteria

The properties of blueberry juice and whey protein gels formed by the mixed fermentation of L. plantarum 67 and L. paracasei W125 were investigated. The state of the gels, including the colour and surface morphology of the microspheres, showed significant changes with different fermentation times. T...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Wenqiong, Wang, Yuxian, Liu, Xian, Yu, Qian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379976/
https://www.ncbi.nlm.nih.gov/pubmed/37504444
http://dx.doi.org/10.3390/gels9070565

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379976/
https://www.ncbi.nlm.nih.gov/pubmed/37504444
http://dx.doi.org/10.3390/gels9070565

Ejemplares similares