Davide Schirone1, Anna Maischberger2, Francesca Dessì3

  • 1Division of Physical Chemistry, Lund University, Naturvetarvägen 22, 22100, Lund, Sweden; Biofilms-Research Center for Biointerfaces and Department of Biomedical Science, Malmö University, Per Albin Hanssons väg 35, 21432, Malmö, Sweden.

概括

这项研究揭示了使用先进的现场技术在豆蛋白凝中进行两步消化过程. 这项研究有助于开发可持续的素食食品,改善营养价值并降低过敏性.