With the growing demand for functional foods having better nutraceutical properties, lactic
acid bacteria (LAB) has become an important industrial microorganism. LAB play a …

Plants synthesize various compounds for their growth, metabolism, and stress mitigation,
and one such group of compounds is the raffinose family of oligosaccharides (RFOs). RFOs …

The rising interest in plant-based formulations and ethical concerns associated with animal-
based products has led to an increased consumption of soymilk. This review explores …

Nanotechnology plays a pivotal role in food science, particularly in the nanoencapsulation of
bioactive compounds, to enhance their stability, bioavailability, and therapeutic potential …

This study aimed to improve the flavor of fermented soybean foods and to investigate the
molecular mechanisms of this flavor improvement phenomenon. Three fermented soybean …

In this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of
traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 …

In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum,
Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus …

Well-defined compositional assemblies of plant-based yogurt are of fast-growing awareness
for world population concerning environmental sustainability, economic burdens and health …

Nutritional and functional soy-based milk gains growing attention globally in food industry.
However, its poor sensorial attributes, single flavor, and limited substance variety become …

This study investigates the in vitro digestion of vacuum-impregnated yam bean snacks
enriched with Pediococcus acidilactici and mango seed polyphenols, focusing on bacterial …