Lactiplantibacillus plantarum enhances the texture of fermented milk by facilitating protein gelatinization through the action of a novel coagulation-promoting protease
Article in Food Hydrocolloids (September 2024)
The most recent citing publications are shown below. View all 20 publications that cite this research output on Dimensions.
Revealing the proteolytic characteristics of lactobacillus, lacticaseibacillus, and lactiplantibacillus isolates by in vitro and in situ perspectives
Article in Food Bioscience (October 2023)
Oral Administration of Animal and Plant Protein Mixture with Lactiplantibacillus plantarum IDCC 3501 Improves Protein Digestibility
Article in Fermentation (June 2023)