Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat

Delaney Webb, Yonghui Li, Sajid Alavi

Trends in Food Science & Technology

Proteins in Food Systems

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2022Academic literature82 citations3 claims extracted Open Access

Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt

Raphael D. Ayivi, Salam A. Ibrahim

International Journal of Food Science & Technology

Probiotics and Fermented Foods

Summary Lactic acid bacteria (LAB) are ubiquitous and integral members of the heterogeneous class of bacteria employed for fermented food and dairy applications such as yoghurt products. LAB are...

Research Library

Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat

Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt

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