Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis
The addition of polysaccharides had a significant impact on the structure and allergenicity of the soy protein gel, especially PDX and IN.
Authors
- Benjamin K. Simpson
- Xin Rui (ORCID: https://orcid.org/0000-0002-7242-3235)
- Luo Yun (ORCID: https://orcid.org/0009-0002-7133-8239)
- Wei Li (ORCID: https://orcid.org/0000-0003-1075-5274)
- Xia Fan (ORCID: https://orcid.org/0000-0001-7441-2196)
- Xinran Guo (ORCID: https://orcid.org/0009-0007-3057-9331)
Institutions
- Nanjing Agricultural University (CN)
- McGill University (CA)
Publication Details
- Journal
- Foods
- Published
- 2025-02-18
- DOI
- https://doi.org/10.3390/foods14040701
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- Jiangsu Agricultural Science and Technology Innovation Fund
- National Natural Science Foundation of China
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- Yangzhou City Agricultural Key R and D Program
- Fundamental Research Funds for the Central Universities