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Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional

Erika Keiko Martinez Vargas1, Alvija Šalaševičienė1, Per Ertbjerg2

  • 1Food Institute, Kaunas University of Technology, LT-50254 Kaunas, Lithuania.

Foods (Basel, Switzerland)
|September 26, 2026
PubMed

Keywords:
antinutritional factorslactic acid fermentationplant proteinplant-based foodspress cakesprotein structuresustainabilitytechno-functional properties

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