Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins

Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins

<p dir="ltr">This research study investigates the relationship between the structural characteristics, water solubility, and protein digestibility of quinoa proteins (QPs) during <i>Lactiplantibacillus plantarum</i> fermentation. The fermentation process induces structura...

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Bibliographic Details
Main Author: Mohammad Alrosan (20089263) (author)
Other Authors: Motasem Al-Massad (22827404) (author), Hadeel J. Obeidat (22827407) (author), Sofyan Maghaydah (17935180) (author), Muhammad H. Alu’datt (20755977) (author), Thuan-Chew Tan (14332919) (author), Zhengrui Liao (22501730) (author), Omar Alboqai (19923936) (author), Mohammad Ebqa’ai (11338105) (author), Mohammed Ali Dheyab (21575582) (author), Ali Madi Almajwal (17064378) (author)
Published: 2025
Subjects:
Agricultural, veterinary and food sciences
Food sciences
Biological sciences
Microbiology
Biomedical and clinical sciences
Nutrition and dietetics
Quinoa proteins
Fermentation
Protein quality
Solubility
Digestibility
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