For the development of innovative foods and nutritional fortification, research into food gel is
essential. As two types of rich natural gel material, both legume proteins and …

Biopolymers are prevalent in both natural and processed foods, serving as thickeners,
emulsifiers, and stabilizers. Although specific biopolymers are known to affect digestion, the …

In this study, a mixed culture of lactic acid bacteria (LAB) and kombucha bacteria was used
to ferment soy milk. The microbial composition and the rheological properties, isoflavones …

Wheat noodles with added native or denatured pea-protein isolate were characterised for
their starch-protein interaction, degree of starch gelatinisation, starch digestibility, textural …

A crude polysaccharide extract of Dendrobium aphyllum (cDAP, yield 38.15±0.20%) was
generated. The D. aphyllum polysaccharide (DAP, Mw 471.586 kDa), purified by DEAE …

The influence of commercial prebiotics (fructo-oligosaccharides and inulin) and sugars
(glucose and sucrose) on enhancing equol production from soymilk isoflavones by …

The soybean isoflavone daidzein has been extensively studied. Equol represents the main
active metabolite of daidzein in vivo. Due to its broadly biological activities, the preparation …

Introduction Ginseng polysaccharide (GPS, same as Panax polysaccharide) is a kind of
polysaccharide extracted from ginseng. It has been reported that GPS has the ability to …

The present study was aimed to investigate the effect of plant growth regulators (PGRs) on
phytochemicals biosynthesis and antioxidant activity in soybean sprouts. Gm VTC2, Gm …

The goal of our study was to investigate the effect of alginate on in vitro gastric digestion and
sucrose release of soy protein isolate (SPI) in model beverages. Model beverages …