Jie Chen

Henan University of Technology

China

  • Henan University of Technology

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Scholarly Papers (1)

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Impact of Lactobacillus Fermentation on Mung Bean Protein's Binding to Beany Flavor: Mechanisms and Structural Changes

Number of pages: 34 Posted: 03 Dec 2024
Yuqi Xue, Jie Chen, Lei Wang, Yuwen Wang and Fei Xu
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
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Abstract:

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Mung bean protein, Lactobacillus fermentation, Beany flavor compounds, Binding mechanism, Structural changes